Carrot Tinga Tacos With Raw Green Salsa Recipes

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!

CHICKEN TINGA TACOS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.