Obtención de tacos de adobo a base de zanahoria (Daucus carota)

Abstract

Vegetables contain vitamins, minerals and fiber; as part of a healthy diet. Carrot is a good source of beta-carotene, which our body converts into vitamin A or retinol and a low-cost raw material. Therefore, the objective of this work was to develop a marinade to simulate the use of meat, taking advantage of its fiber content and flavor, presented in tacos accompanied by a sauce that would give better acceptance. The methodology contemplated the following variables: in the case of the tortilla, its weight, thickness, and size, with the 25 g three-pressed tortilla, 0.1 cm thick and 10.4 cm long, having the best presentation; Regarding the marinade, scalding of 5, 10 and 15 minutes was carried out, being the one of 10 minutes who provided a soft and slightly crunchy texture to the carrot to then be subjected to a marination of 24 hours, later its pH was monitored before and after sauté, thus obtaining an imitation of marinated shepherd's meat; for the sauce, the degree of acidity with respect to its useful life, obtaining a better approval for the sauce with a medium degree of spiciness.