Chipotle chillies in Adobo Sauce to taste (start with 3 and taste)
4 springs Fresh Thyme, leaves only
Salt & Pepper to taste
Warm corn Tortillas or Crispy tostadas
Shredded Iceberg Lettuce
In a blender or food processor, blitz the tomato passata and the chipotle chilies in adobo until you have a smooth sauce. Make sure to taste this sauce until you are happy with the level of heat. I like my tinga quite spicy, so I use 6 chipotles and some of the sauce, but you start with 3 and taste adding extra chilies one at a time until you are happy. Set aside.
Heat the oil in a large, heavy bottom pan at medium high heat.
Add the garlic, onion and thyme and cook for 2 minutes or until the onions start getting translucent.
Add the sweet potato and carrots and cook for 3 minutes.
Pour the reserved passata sauce into the veggies and add the fresh thyme leaves and salt and pepper. Cook everything for 5 minutes.
Serve this vegetarian tinga in warm corn tortillas or in crispy tostadas topped with a good dollop of crème fraiche and some shredded lettuce.