Carrot Tinga Tacos With Raw Green Salsa Recipes
CARROT TINGA TACOS WITH RAW GREEN SALSA
Smoky and sweet carrot tinga with the perfect little kick. When you top it with the fresh tangy raw green salsa... well, its Cinco de Mayo all over again.
Provided by Itzel
Categories Main Course Snack
Time 45m
Number Of Ingredients 18
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!
CARROT SALSA
There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
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