Platos Verdes

Receta · Diabetes-friendly

Carrot & sweet potato tinga

35 min4 servings

Recipe version

Ingredients

  • 3 large carrots, julienned
  • 1 medium sweet potato, cubed
  • 4 tomatoes
  • 3 chipotle chiles in adobo
  • 1/2 white onion, sliced
  • 3 cloves garlic
  • 1 cup vegetable broth
  • 2 tbsp olive oil
  • to taste salt

Method

  1. Char the tomatoes with the garlic until blistered; blend with the chipotles and a little broth.
  2. Steam the sweet potato until soft but firm.
  3. Soften the onion in oil; add the carrots and sauté 5 minutes.
  4. Stir in the sweet potato and chipotle salsa; cook 10 minutes.
  5. Adjust salt and serve on tostadas with avocado.

Ingredients

  • 2 large carrots, julienned
  • 250 g chicken breast, cooked and shredded
  • 4 tomatoes
  • 3 chipotle chiles in adobo
  • 1/2 white onion, sliced
  • 3 cloves garlic
  • 1 cup chicken broth
  • 2 tbsp oil
  • to taste salt

Method

  1. Cook and shred the chicken breast; reserve.
  2. Char the tomatoes with the garlic; blend with the chipotles and a little broth.
  3. Soften the onion; add the carrots and sauté 5 minutes.
  4. Stir in the chicken and chipotle salsa; cook 10 minutes.
  5. Adjust salt and serve on tostadas with avocado.