These delicious, easy-to-make tacos are filled with a smoky and spicy vegan tinga. The tinga is made with shredded carrots and sweet potatoes stewed in onion, garlic, and a tomato-chipotle sauce.
The sweet potatoes make this dish just a bit sweet while the chipotle-tomato sauce adds a tanginess that will keep you coming back for more. I like to eat them on warm corn tortillas and top them off with some avocado for a luscious creaminess.
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What Makes This Recipe Great
The best thing about this recipe 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! It is also vegan, gluten-free, and dairy free.
What is Tinga?
Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. This vegan version packs all of the flavors of traditional tinga but in a healthier version. While good in a vegan taco it is also great on tostadas.
Ingredients
Chipotle Peppers in Adobo: These are dried chipotle peppers marinated in a mix of spices and vinegar. They are sold canned, but if you are very ambitious you could make them yourself.
Sweet potatoes: They are rich in fiber and antioxidants, that’s why I chose them for this recipe. If sweet potatoes are not your thing you could use regular potatoes as well.
Carrots: The carrots give this recipe texture so don’t skip out on them.
Meat alternatives
If you are looking for more meatiness you can also make this recipe with shredded soy curls or canned young green jackfruit. Cauliflower is delicious when stewed in the tinga sauce. There is an option for everyone!
How to Make Vegan Tinga
- In the blender combine the diced tomatoes, vegetable stock, oregano, and chipotle peppers.
- Puree until smooth.
- In a large pot, saute onion and garlic.
- Add the carrots and sweet potatoes. Pour in the tomato chipotle puree.
5. Pour in some vegetable broth.
6. Bring to a simmer and cook for 20 minutes or until the carrots and sweet potatoes are tender.
7. Heat up corn tortillas.
8. Serve in tacos with a slice of avocado.
Serving
Serve on warm corn tortillas with avocado to make tacos or serve on tostadas slathered in refried beans and topped with tomato, lettuce, and avocado.
Storing
Store the tinga in an airtight container in the fridge for up to four days or freeze for up to six months.
Tinga refers to a Mexican dish that consists of shredded meat stewed in a tomato-chipotle sauce. To make a vegan version you can use shredded carrots, hibiscus flowers, soy curls, shredded mushrooms, or jackfruit as the meat substitute.
Yes, before you use them be sure to remove stems and seeds and soak in hot water for 10 minutes.
More Vegan Tacos Recipes
Sweet Potato and Carrot Tinga Tacos
Ingredients
- 1 can (14 oz.) Diced tomatoes
- 1 tsp. Mexican oregano (optional)
- 2 Chipotle peppers in adobo
- 1 cup Vegetable stock
- 1 tbsp Avocado oil
- 1 cup Thinly sliced white onion
- 3 Garlic cloves, minced
- 2 ½ cups Grated sweet potato
- 1 cup Grated carrot
- 1 Avocado, sliced
- 8 Tortillas corn or flour
Instructions
- Place the diced tomatoes, 1/2 cup of the vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.
- 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.
- Add chipotle-tomato sauce to the pan and cook for 30-35 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add the remaining 1/2 cup of vegetable stock to the pan.
- Serve on warm tortillas and top with avocado slices.
Video
Notes
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
Very yummy and easy to make. I've never had meat tinga so I don't know how similare the taste is. It's sweet and spicy and the avocado is really nice with it. I agree that crunchy fried shells would make a good contrast with the filling. Instead I added some crispy lettuce in the soft flour tortilla taco. The filling would also work with lettuce wraps if your looking for something a bit lighter.
I made these last night and even my carnivore husband enjoyed A LOT of them! I added cumin and chilipowders to the mix, but it's the chipotle sauce that makes it! Thanks for the recipe.
So glad you liked it!!
I made the tinga tacos for dinner and they were delicious. So simple to make, yet so flavorful. From the bottom of my heart, thank you! Your recipes have brought me so much joy and nostalgia. I’m eating versions of the foods I grew up with that I thought I would never eat again since I became a vegetarian. Thank you! Thank you!!
Hi Melissa, I'm so happy to hear that. Thank you for sharing
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.
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!
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.
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.
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.