Carrot Tinga Tacos With Raw Green Salsa Food

SWEET POTATO AND CARROT TINGA TACOS

Steps:

• 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.

VEGAN MUSHROOM AND CARROT TINGA TACOS

Steps:

• In a small bowl, mix the garlic powder, oregano, salt, and pepper. In a large skillet, warm the oil over medium heat. Add the tomato paste and paprika and cook for 2 minutes, stirring constantly. Add the onions and carrots and cook until softened. Stir in the spice mixture and mushrooms and cook for 10 more minutes, stirring frequently. In a blender, blend the tomatoes and chipotle chili pepper on high until smooth. Add to the pan, reduce the heat to medium-low, and cook until the liquid has been reduced by about three-quarters and the mixture has the consistency of pulled chicken. Divide evenly among the tortillas and top with your favorite vegan accompaniments.

CARROT TINGA TACOS WITH RAW GREEN SALSA

Steps:

• In a medium sauce pan, heat the olive oil on medium high heat, then add the onions and cook for 8-10 minutes until they start to become transparent and release a sweet aroma.
• Add the shredded carrots, lower heat to medium.
• While the carrots and onions are cooking blend the veggie broth, tomatoes, garlic clove, chipotle peppers, and adobo sauce.
• Pour the blended tinga sauce into the pan with the carrots and onions. Cover and cook for 20 minutes or so, until the carrots and onions are tender.
• Meanwhile, in a blender combine the tomatillos, jalapeño, cilantro and onion until smooth.
• Once everything is prepared you can begin to assemble your tostadas or tacos. First, you smear refried beans of your choice, then add the carrot tinga, shredded lettuce, green salsa and a slice of avocado. Enjoy!

MEXICAN TINGA

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

CARNE ASADA TACOS WITH GREEN SALSA

Steps:

• Preheat the oven to 325 degrees F.
• Add the vegetable stock, tomatoes, chipotle peppers, onions and garlic to a Dutch oven and stir to combine.
• In small bowl, combine the cumin, chili powder, salt and black pepper. Sprinkle the spice mixture over the beef so that it is evenly coated. Put the seasoned beef into the Dutch oven and cover. Braise in the oven until the meat is fork tender, about 3 hours. Remove the beef from the pot and put it into a baking dish. Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover with some aluminum foil until ready to serve.
• Preheat a broiler.
• Put the poblano peppers on a sheet pan under the broiler for 8 minutes, turning every 2 minutes until the skins are charred. Remove the pan from the broiler, put the peppers into a bowl, cover with plastic wrap and let them sit to allow the skin to separate from the flesh, about 10 minutes. Core, seed and peel the charred skin from the peppers.
• Add the peppers along with the remaining salsa ingredients, except 3/4 of the diced avocado, to a blender. Puree the mixture until smooth. Pour the mixture into a medium bowl, and add the remaining diced avocado. Gently toss the salsa with a rubber spatula to coat the avocado. Taste and adjust the seasonings with more salt and pepper, if needed. Set aside
• Bring the canola oil to 350 degrees F in a large skillet over medium heat. Fry the corn tortillas in batches until crispy but still slightly pliable, about 2 to 3 minutes. Transfer them to a sheet tray lined with paper towels to drain any excess oil.
• Put the flour tortillas in a damp towel and microwave for 45 seconds on high to soften them. Arrange a fried corn tortilla onto each flour tortilla. Spoon some of the beef onto the fried tortilla, top each taco with some shredded cabbage, 2 tablespoons green salsa and 1 tablespoon queso fresco. Repeat with the remaining ingredients. Arrange on a serving platter and serve.

CARROT SALSA

Steps:

• Put the carrots in the bowl of a food processor and pulse until finely chopped.
• Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.