Snack
Crispy Corn Tinga Tostada Bites with Lime Crema & Charred Jalapeño Oil
A textural study in autumn corn prepared three ways: slow-braised in a smoky tomato base (tinga), scattered fresh, and caramelized. Corn kernels cook low for 20 minutes in a tomato braise infused with chipotle and cumin before mounting onto crispy tortilla rounds and finished with lime crema and a drizzle of oil burned with dried chilhuacle and jalapeño.
390cal per serving
6gprotein
35gcarbs
27gfat
12min prep 38min cook 4serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Smoothie Bowl Recipe 10 min
- Corn on the Cob Recipe 13 min
- Horchata Recipe 20 min
- Hot Sauce Recipe 10 min
- Tzatziki Recipe 15 min
- Garlic Mushrooms Recipe 22 min
- Caprese Salad Recipe 10 min
- Greek Salad Recipe 15 min
More recipes using tomato
Cook these next
They reuse what this recipe already has you buying.
Chilaquiles Rojos with Crispy Turkey Strips and Poached Egg
Breakfast · 790 cal
Chicken Breast with Poblano Cream Sauce
Dinner · 567 cal
Steak Fajitas
Dinner · 448 cal
Tiradito de Lenguado con Rocoto & Lima Huancaína
Lunch · 1270 cal
Crispy Chickpea Tostada Stack with Charred Poblano Cream & Crispy Shallot Oil
Appetizer · 996 cal
Burrito Bowl
Lunch · 1165 cal
