Zanahorias sounds complicated, fancy, and beyond your 12th grade Spanish, but it is only the humble, unassuming, and delicious carrot. Zanahorias take a central role in these crunchy tostadas; carrot pieces mixed with corn and a spicy seasoning blend are served atop a bed of mashed carrot. Slaw, pepitas, and a chipotle aioli add heat and crunch. Zanahorias, where have you been all our lives? (Hiding in plain sight as carrots!)
Halve and juice lime. Peel, trim, and quarter carrot lengthwise, then coarsely chop. Shuck corn, rinse, and carefully remove kernels from cob. Peel and halve shallot. Slice thinly. Combine lime juice and shredded cabbage in a mixing bowl.
Toast Tostadas and Make Aioli
Place tortillas directly on oven rack and toast until lightly browned and crispy, 5-7 minutes. While tortillas toast, combine mayonnaise and chipotle powder (to taste) in another mixing bowl.
Toast the Pepitas
Heat a medium non-stick pan over medium heat. Add pepitas to hot pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Remove to a plate. Reserve pan; no need to wipe clean.
Start the Carrot
Return pan used to toast pepitas to medium-high heat and add 2 tsp. olive oil. Add carrot to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Add ¼ cup water, cover, and cook until fork-tender, 5-8 minutes. Remove from burner.
Finish the Vegetables
Transfer half the carrot to another mixing bowl and mash until a chunky consistency is reached. Season with a pinch of salt and pepper. Return pan with remaining carrot to medium-high heat. Add corn and seasoning blend to pan and stir occasionally until warmed through, 2-3 minutes. Remove from burner and season with a pinch of salt and pepper.
Finish the Dish
Spread mashed carrot over each tostada. Add red cabbage and shallot (to taste), then carrot-corn mixture. Top with pepitas and chipotle aioli, or serve aioli on the side.