I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.
Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!
Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!
The Recipe: Sweet Potato and Carrot Tinga Tacos
Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!
Sweet Potato and Carrot Tinga Tacos
- 1/4 cup Water
- 1 cup Thinly sliced white onion
- 3 Garlic cloves, minced
- 2 1/2 cups Grated sweet potato
- 1 cup Grated carrot
- 1 can (14 oz.) Diced tomatoes
- 1 tsp. Mexican oregano (optional)
- 2 Chipotle peppers in adobo
- 1/2 cup Vegetable stock
- 1 Avocado, sliced
- 8 Tortillas corn or flour
In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.
Add sweet potato and carrot to the pan and cook for 5 min stirring often.
Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.
Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan.
Serve on warm tortillas and top with avocado slices.
Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans.