Name: Sweet Potato and Carrot Tinga by Lily Ramirez Foran
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 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

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