INGREDIENTS
8 Tosadas
4 oz Shrimp Tinga (recipe below)
6 oz Suiza (Salsa Verde + Mexican Crema)
4 oz Chihuahua Cheese
4 T Chopped Cilantro
1 White Onion (chopped)
Crispy sweet potato threads
METHOD
1. Lay flat one tostada on the plate
2. Add the shrimp tinga sauce and spread evenly
3. Ladle 1 oz of suiza sauce and cover with additional tostada
4. Cover the enchiladas with the remaining suiza sauce.
5. Top the enchiladas with cheese
6. Top the enchiladas with the diced onions
7. Then garnish with crispy sweet potato threads and scallion
SHRIMP TINGA
8 oz White Cabbage, shredded, sauteed
8 oz Tinga base (recipe below)
8 oz shrimp, sauteed, chopped
Method:
1. Warm Oil in pan
2. Sauté shrimp I minute
3. Add and saute white cabbage for another minute
4. Add tinga sauce, bring to a boil and turn off, taste for seasoning.
Tinga Sauce – Make separate
• Roma Tomatoes (3 -4 diced)
• Chopped White Onion (1 small)
• 2 Garlic Cloves minced
• 1 bay leaf
• 1 Chipotle en adobo (comes in a can) pureed
1. Warm oil in pan
2. Add onion and cook until translucent
3. Add garlic and cook for 1 minute
4. Add tomatoes, bay leaf and pureed chipotle
5. Simmer over low heat for 15 minutes
6. Salt to taste
