From Kary's kitchen in Mexico.

Originally published on Cookpad Mexico as Tinga de zanahoria, with US measurements.

Carrot Tinga

Name: Carrot Tinga
Total time: 1200 s
Ingredients: 3 cups shredded carrots (about 300 grams); 1 large onion, thinly sliced; 1 small can chipotle peppers; 3 Roma tomatoes; 1 pinch dried oregano; 1 garlic clove; 1 small box tomato puree (about 7 ounces or 200 grams); 2 tablespoons oil; Salt and pepper to taste; as needed Tostadas,; Queso panela, to taste

Kary @kary1980

León, Gto. México

This is an easy, budget-friendly, and above all, delicious recipe!

Kary @kary1980

León, Gto. México

This is an easy, budget-friendly, and above all, delicious recipe!

Saved

Ingredients

20 minutes

3 cupsshredded carrots (about 300 grams)
1large onion, thinly sliced
1small can chipotle peppers
3Roma tomatoes
1 pinchdried oregano
1garlic clove
1small box tomato puree (about 7 ounces or 200 grams)
2 tablespoonsoil
Salt and pepper to taste
as neededTostadas,
Queso panela, to taste

Saved

Steps

20 minutes

1

Heat the oil in a saucepan and sauté the sliced onion.
2

Once the onion is translucent, add the shredded carrots and cook for 5 minutes.
3

Blend the chipotle peppers, tomatoes, oregano, garlic, and tomato puree with a little water until smooth.
4

Pour the tomato mixture into the saucepan, mix well, and season with salt and pepper to taste.
5

Cook for about 10 to 15 minutes. Taste and adjust seasoning as needed.
6

Serve with tostadas and slices of queso panela.