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

1. 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.
2. 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.
3. 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.
4. 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!