| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 2g | 48g |
| sugars | fibre | protein | salt |
| 7g | 10g | 6g | 0.3g |
Why I Love Mexican Vegan Tostadas de Tinga de Papa
The vibrant colors and bold flavors of the Vegan Tostadas de Tinga de Papa are truly a feast for the senses. From the crispy tostada shells to the smoky heat of the chipotle peppers, this authentic Mexican dish reflects a diverse heritage of flavors. As you know, my culinary journey is anchored in Southern and West African cuisine, which has allowed me to appreciate world cuisines that are packed with an array of spices and textures. This recipe is a prime example.
A Global Fusion of Flavors
In my kitchen, Afro-Southern fusion is not merely a culinary device or a passing trend. It’s a lifestyle. It’s about celebrating the intersectionality of global cuisines. The Vegan Tostadas de Tinga de Papa, for instance, reveals a desirable mingling of diverse cultures. It’s rooted in Mexican cuisine but has a universal charm. The smoky chipotle peppers remind me of the fiery Scotch bonnet peppers, integral to many West African dishes, and the comforting warmth of the potato echoes the coziness of southern cooking. This recipe has kindled my love for exploring culinary landscapes beyond my cultural repertoire.
An Ode to Potatoes
There’s a universality in the humble potato that makes it a staple across several cuisines around the world. From the earthy Nigerian potato porridge to the evergreen South American empanadas, and now, as the star of our Vegan Tostada de Tinga de Papa, the potato certainly keeps surprising me with its versatility. It’s a testament to how a simple ingredient can be transformed into a burst of flavors with the right combination of spices and techniques.
The credit goes to Chef Mexicano, who showcased the potential of this dish at one of his renowned cooking classes. Although he’s not my direct inspiration every single time, his creative use of ingredients in traditional Mexican cuisine definitely provoked me to experiment more.
A plate of Vegan Tostadas de Tinga de Papa works well with a side of fresh Pico de Gallo or a hearty bowl of Mexican rice. For a wholesome meal, you could consider coupling it with a cooling cucumber lime agua fresca or a rich and creamy avocado smoothie.
In arguing for the universal appeal of food, this recipe is more than just a collection of ingredients; it represents a cross-cultural culinary exploration. Every bite is a journey—a step towards understanding a culture through its food. It’s another reason why I love the Vegan Tostadas de Tinga de Papa.
What You’ll Need
- 6 tostada shells
- 1 large potato, peeled and diced
- 2 tablespoons of vegetable oil
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 1 can (14 ounces) of diced tomatoes
- 1 can (7 ounces) of chipotle peppers in adobo sauce
- 1 teaspoon of dried oregano
- 1 teaspoon of cumin
- A pinch of sea salt
- 2 cups of shredded lettuce
- 1 avocado, sliced
- 2 radishes, thinly sliced
- A handful of fresh coriander leaves
- 1 lime, cut into wedges
Method
Step One
Start by boiling the potato. Place the diced potato in a large pot filled with water. Bring the water to a boil and let the potatoes cook until they are tender. This should take around 10-15 minutes. Once done, drain the water and set the potatoes aside.
Step Two
Heat the vegetable oil in a large pan over medium heat. Add the thinly sliced onion and minced garlic to the pan. Saute them until the onions become translucent and the garlic is fragrant, roughly for about 5 minutes.
Step Three
Open your cans of diced tomatoes and chipotle peppers in adobo sauce. Add both to the pan with the onions and garlic. Stir everything together, then add your seasonings: the dried oregano, cumin, and a pinch of sea salt. Lower the heat and let everything simmer for about 10 minutes.
Step Four
Add the cooked potatoes to the pan. Stir everything together and let the mixture cook for an additional 5 minutes, allowing the flavours to meld together.
Step Five
Prepare your tostada shells by spreading a good scoop of the potato mixture onto each shell.
Step Six
Next, top each tostada with shredded lettuce, sliced avocado and radishes.
Step Seven
Finally, garnish each with a handful of fresh coriander leaves and serve with a lime wedge. Your Vegan Tostadas de Tinga de Papa is now ready to be enjoyed.
