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Roasted Carrot Barbacoa Tostadas with Charred Jalapeno Yogurt Sauce

Servings: 4

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. Roasted carrots make a delicious plant-based alternative, piled on a crispy fried tostada with a creamy jalapeño yogurt sauce.


For the yogurt sauce

  • 2 medium jalapeños
  • 2 cloves garlic, unpeeled
  • 1 cup whole-milk Greek yogurt
  • 1  cup fresh cilantro leaves
  • 2  Tbs. olive oil
  • 1 Tbs. unseasoned rice vinegar
  • 1 tsp. kosher salt

For the chile sauce and carrots

  • 6 dried guajillo chiles, stemmed, seeded, and rinsed
  • 1 (12-oz.) bottle beer
  • 1 small red onion, chopped
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup loosely packed fresh Mexican oregano or Mediterranean oregano, tough stems removed
  • 6 cloves garlic, peeled
  • 1/4 cup blackstrap molasses
  • 1 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. freshly ground black pepper
  • 3 lb. carrots, trimmed, peeled, and cut into 3- to 4-inch lengths

For the tostadas

  • 1 cup avocado or sunflower oil
  • 8 corn tortillas
  • Kosher salt


Make the yogurt sauce

On a dry comal or in a cast-iron skillet, cook the jalapeños and garlic over medium-high heat until charred on all sides, about 10 minutes for the garlic and 15 minutes for the jalapeños. When cool enough to handle, peel the garlic and remove the stems from the jalapeños. Cut jalapeños in half, and remove seeds if desired.

In a blender, combine charred vegetables, yogurt, cilantro, olive oil, vinegar, and salt. Blend on high until smooth. Taste and add more salt or vinegar as needed.

Make the chile sauce and carrots

Preheat the oven to 400°F. Bring a small saucepan of water to a boil. Add the guajillo chiles, and remove from heat. Let soak until tender, about 15 minutes.

In a blender, combine the soaked chiles, beer, red onion, cilantro, oregano, garlic, molasses, salt, cumin, and black pepper. Blend on high until smooth.

In a large roasting pan, toss the carrots with the chile sauce until well coated. Spread the carrots in an even layer. Roast until carrots are tender and cooked through but not mushy, about 40 minutes.

Make the tostadas

Meanwhile, in a large frying pan, heat the oil 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.
To serve, top tostada shells with carrots. Drizzle with the yogurt sauce.


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Reviews (1 review)

  • sfauer19 | 04/14/2022

    Beyond delicious and satisfying! I live in rural NY state and couldn't get all the ingredients, and the recipe turned out fabulously anyway. My husband is a meat-lover, and he was blown away by the textures and flavors. Here are the substitutions I made, just as an FYI: instead of guajillo chiles, I used one large dried New Mexican pepper; had to use dried oregano; subbed regular dark molasses for the blackstrap; and, last, I fried flour tortillas instead of corn. We could not get over how good this was. We're already telling our friends we're making it for them!

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