Sweet Potato & Carrot Tinga

Thu, 12 September 2019

INGREDIENTS

For The Tinga:

• 3 tablespoons Sunflower oil
• 10 grams Garlic, finelly chopped
• 100 grams onion, thinly sliced in half moons
• 200 grams Sweet Potato, peeled and grated
• 100 grams Carrots, peeled and grated
• 500 grams Tomato passata
• Chipotle chillies in Adobo Sauce to taste (start with 3 and taste)
• 4 springs Fresh Thyme, leaves only
• Salt & Pepper to taste

For Serving:

• Warm corn Tortillas or Crispy tostadas
• Creme Fraiche
• Shredded Iceberg Lettuce

 

METHOD:

1. 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.
2. Heat the oil in a large, heavy bottom pan at medium high heat.
3. Add the garlic, onion and thyme and cook for 2 minutes or until the onions start getting translucent.
4. Add the sweet potato and carrots and cook for 3 minutes.
5. 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.