This recipe is reprinted with permission from Plant-Powered Mexican by Kate Ramos. Sweet roasted carrots make excellent barbacoa. Traditional barbacoa involves slow-roasted meat cooked in a wood-fired pit for hours and hours until it is tender and can be shredded into tacos.For a plant-based version, roasted carrots are not authentic, but an extremely delicious alternative piled on a crispy-fried tostada with a creamy jalapeño yogurt sauce.
1/2cupfresh oregano leavesMexican oregano or Mediterranean oregano, tough stems removed
6mediumgarlic cloves
1/4cupblackstap molasses
1teaspoonkosher salt
1/2teaspoonground cumin
1/4teaspoonFreshly ground black pepper
The Tostadas:
1cupavocado oilor sunflower oil
8mediumcorn tortillas
saltfor seasoning
Instructions
Make The Charred Jalapeño Yogurt Sauce:
Place the two jalapeños and two unpeeled garlic in a dry comal or cast-iron skillet over medium-high heat. Cook until charred on all sides; the garlic will take less time so remove that first. Remove the garlic peel and the stems from the jalapeños.Cut the jalapeños in half and remove seeds if you’d like it less spicy. Add the charred vegetables to a blender with 1 cup whole milk Greek yogurt, 1 cup fresh cilantro leaves, 2 tablespoons olive oil, 1 tablespoon unseasoned rice vinegar, and 1 teaspoon kosher salt. Blend on high until smooth. Taste and add more salt or vinegar as needed.
Make The Guajillo Chile Sauce:
Heat the oven to 400°F. Bring a small saucepan of water to a boil. Add the 6 dried guajillo chiles and remove them from the heat. Let soak until tender, about 15 minutes.Drain the chiles and combine in a blender with the 1 bottle (12 ounces) beer, 1 small red onion, 1/2 cup fresh cilantro leaves, 1/2 cup loosely packed fresh Mexican oregano, 6 cloves garlic, 1/4 cup blackstrap molasses, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper. Blend on high until smooth.
Cook The Barbacoa Carrots:
Toss the carrots with the guajillo chile sauce in a large roasting pan until carrots are well coated. Pour into a roasting pan and spread the carrots into an even layer. Roast until the carrots are tender and cooked through but not mushy, about 40 minutes.
Meanwhile, to make the tostadas:
Heat the oil in a large frying pan over medium-high heat until shimmering. Add tortillas one at a time and fry until crisp and golden, about 2 to 3 minutes. Drain on a paper towel-lined plate and sprinkle with a little salt. Pile carrots on the tostada shells and drizzled with jalapeño sauce.