Sweet Potato and Carrot Tinga by Lily Ramirez Foran
| Serves: 4-6 | Category: Vegetarian | Course: Mains | Machine: Food Processor | Total time (min.): 35 |
These sweet potato and carrot tinga tacos are the perfect veggie midweek meal. Thinly sliced sweet potato and carrot slowly simmered in a tomato, garlic and chipotle chilli sauce. Perfect served stuffed in a warm tortilla with cooling crème Fraiche and iceberg lettuce.
Ingredients
For the tinga:
- 500g tomato passata, without any added flavours
- 3 chipotle chillies in adobo sauce, or more if you want it spicier
- 3 tbls sunflower oil
- 2 large garlic cloves, finely chopped
- 100g white onion, thinly sliced into half-moons
- 4 springs of fresh thyme, leaves only
- 200g sweet potato, peeled and cut in julienne
- 100g carrots, peeled and cut in julienne
- Freshly ground black pepper to taste
- Flaky sea salt to taste
- 16 corn tortillas, warmed
- Crème Fraiche (or plant-based yoghurt to make it vegan)
- Iceberg lettuce, finely sliced
Tools
- Multipro Classic Food Processor
Method
- Put the tomato passata and the chipotles in adobo in a blender or food processor and blend until you have a smooth sauce. Remember that chipotles in adobo sauce developed a deeper heat when you cook them, so don’t make it to the limit of your spice level as it's going to get hotter as it cooks. Set the sauce aside.
- Heat the oil in a large, non-stick, frying pan at medium-high heat. Add the garlic, onion and thyme and cook stirring frequently for a couple of minutes until the onions are translucent.
- Add the sweet potatoes and carrots and incorporate. Cook for 3 to 4 minutes to brown the ingredients a little. Pour the reserved tomato sauce over the veggies making sure to incorporate everything well. Season with salt and pepper to taste. Lower the heat to medium and cook for 5 minutes stirring occasionally until the vegetables have softened a little, but have still a little bit of a bite to them.
- While the tinga cooks, start heating your tortillas and bringing everything to the table. Call in the gang for tacos. To make a taco, take a warm corn tortilla, put a spoonful of the tinga in the tortilla and a little bit of lettuce; drizzle everything with a cooling amount of crème Fraiche and enjoy!