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
Ingredients
- 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
Preparation
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.
Sauce:
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.
Recipe Video
Chef's Notes
Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans.
Sending prayers for your sister, Dora. xoxo
Thanks Lisa, she is recovering nicely and should be back to normal soon. Give the kids hugs and kisses for me.
My thoughts and prayers are with you and your family. Hopefully, your sister will be able to heal quickly. I completely agree with you that health is very important and sometimes that it is easy to take for granted.
I love that your blog takes traditional Mexican recipes and puts a vegan twist on them. I have been inspired by your recipes and your recipe for sweet potato and carrot tinga tacos sound amazing. I can’t wait to make them soon!
Thanks Jeni,
I have also been inspired by your blog. I’m a little jealous that you actually live in Mexico, but thank you for translating so well your love for Mexico and it’s cuisine.
where is the link for the recipe?
HI Francisca. Thanks for bringing this to my attention. The problemas has been resolved and you should be able to see the recipe.
I’m so happy I found this blog, I’ve already bookmarked a bunch of recipes from it and I can’t wait to try them.
We are also on Pinterest if you want to bookmark on there!
These tortillas in these pictures look amazing!! Are they homemade? And if so do you have a recipe? Because my maseca tortillas don’t look this good!
They are not homemade. They are tortillaland uncooked corn tortillas. I love them. You can go to their site to find a store that carries them near you.