Carrot Tostada

SAVORY

Jan 3

Navy Beans, Carrot Top Salsa Verde, and Spiced Maple

Chef Alan Delgado of Xilonen | Brooklyn

INGREDIENTS:

Chiles Toreados:
6 jalapeños, charred
1 yellow onion, halved and charred
2 cups soy sauce
1 cup lime juice

Braised Carrots:
1.2 kilograms carrots, peeled
1.575 kilograms carrot juice
150 grams maple syrup
Salt
20 grams Morita pepper
50 grams apple cider vinegar

Carrot Purée:
1.2 kilograms carrots
1.575 kilograms carrot juice
20 grams salt

Navy Bean Purée:
Neutral oil
20 grams chopped garlic
195 grams chopped white onion
8 grams Morita pepper
1 pound navy beans
35 grams Chipotle in adobo

Carrot Top Salsa Verde:
200 grams carrot tops
300 grams cilantro
120 grams mint
300 grams red onion
40 grams serrano
30 grams lime zest
50 grams garlic
600 grams grapeseed oil
600 grams olive oil

Carrot Glaze:
818 grams carrot juice
40 grams garlic
400 grams apple cider vinegar
100 grams maple syrup

To Assemble and Serve:
1 tostada
3 slices jalapeño
3 slices onion
Fresh mint
Salt
Lime juice

METHOD:

For the Chiles Toreados:
In a bowl combine soy sauce and lime juice. Place the charred vegetables in a nonreactive container. Pour the soy-lime marinade over the vegetables and allow to marinate overnight.

For the Braised Carrots:
Place all ingredients in a hotel pan and braise in the oven at 375℉ until the carrots are just tender enough. Make sure not to over cook.

For the Carrot Purée:
In a large pot of boiling water, boil the carrots until soft. Strain and transfer boiled carrots to a Vitamix blender. Add carrot juice and salt then blend until you achieve a thick carrot puree.

For the Navy Bean Purée:
Heat oil in a pot over low flame. Add garlic and onions and begin to sweat. Add the peppers then beans and toast on high heat. Add enough water to cover the beans by 2-inches and bring to a boil. Bring it down to a simmer and continue simmering until beans are cooked through. Transfer cooked bean mixture to a Vitamix blender and blend, adding enough water to reach the consistency of a thick purée. Slowly blend in the Carrot Purée.

For the Carrot Top Salsa Verde:
Place all ingredients in a Vitamix blender and blend until all ingredients come together but some chunkiness remains.

For the Carrot Glaze:
In a pot over medium heat, combine all ingredients and reduce until the glaze can coat the back of a spoon; strain.

To Assemble and Serve:
Top the tostada with a circle of Carrot Purée. Make a well in the middle for the Carrot Top Salsa Verde. Top with jalapeño, onion, and a few pieces of mint. Cut the Braised Carrots in half and char them on the cut side. Brush them with Carrot Glaze then char a little more. Line the Braised Carrot sliced directly above the Carrot Purée. Finish with salt and lime juice.

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