Lily cooks

Sweet Potato and Carrot Tinga

Spicy Potato and Cactus Tacos
Preparation time:
15 minutes
Cooking time:
20 minutes

These sweet potato and carrot tinga tacos are the perfect veggie midweek meal. Thinly sliced sweet potato and carrot slowly simmered in a tomato, garlic and chipotle chilli sauce. Perfect served stuffed in a warm tortilla with cooling crème Fraiche and iceberg lettuce.

  • Ingredients

    For the tinga:
    • 500g tomato passata, without any added flavours
    • 3 chipotle chillies in adobo sauce, or more if you want it spicier
    • 3 tbls sunflower oil
    • 2 large garlic cloves, finely chopped
    • 100g white onion, thinly sliced into half-moons
    • 4 springs of fresh thyme, leaves only
    • 200g sweet potato, peeled and cut in julienne
    • 100g carrots, peeled and cut in julienne
    • Freshly ground black pepper to taste
    • Flaky sea salt to taste
    To serve:
    • 16 corn tortillas, warmed
    • Crème Fraiche (or plant-based yoghurt to make it vegan)
    • Iceberg lettuce, finely sliced
  • Method

    • Put the tomato passata and the chipotles in adobo in a blender or food processor and blend until you have a smooth sauce. Remember that chipotles in adobo sauce developed a deeper heat when you cook them, so don’t make it to the limit of your spice level as it's going to get hotter as it cooks. Set the sauce aside.

    • Heat the oil in a large, non-stick, frying pan at medium-high heat. Add the garlic, onion and thyme and cook stirring frequently for a couple of minutes until the onions are translucent.

    • Add the sweet potatoes and carrots and incorporate. Cook for 3 to 4 minutes to brown the ingredients a little. Pour the reserved tomato sauce over the veggies making sure to incorporate everything well. Season with salt and pepper to taste. Lower the heat to medium and cook for 5 minutes stirring occasionally until the vegetables have softened a little, but have still a little bit of a bite to them.

    • While the tinga cooks, start heating your tortillas and bringing everything to the table. Call in the gang for tacos. To make a taco, take a warm corn tortilla, put a spoonful of the tinga in the tortilla and a little bit of lettuce; drizzle everything with a cooling amount of crème Fraiche and enjoy!

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