Tinga de Zanahoria y Repollo (carrots and cabbage in tomato chipotle sauce)
Shredded carrots and cabbage in a quick, tomato chipotle sauce, an easy vegan or vegetarian meal (depending on your garnishes) for any time of day.
Equipment
- 1 blender or food processor
Ingredients
- 1/2 white onion finely chopped
- 2 tbsp olive oil or neutral oil of your choice
- 1 lb fresh tomatoes quartered (or 2 cans diced tomatoes)
- 2-3 chipotle chiles in adobo (more or less, depending on how much heat you like)
- 1-2 tbsp adobo sauce from the chipotles more or less, depending on how much heat you like
- 2 garlic cloves peeled
- 3-4 sprigs cilantro
- 2 cups shredded carrot
- 2 cups shredded cabbage white, red, green, whatever tickles your fancy
- 1 cup water or vegetable stock
- Salt and pepper to taste
Optional garnishes: Mexican crema, crumbled queso panela or queso fresco, shredded lettuce, sliced radishes, sliced avocado, quartered limes
Instructions
- In a large sauce pot, sauté onions in 2 tbsp olive oil over medium heat until soft and translucent, about 4-5 minutes. Reduce heat to low.
- In a blender or food processor, puree the tomatoes, chipotles, adobo sauce and garlic until mostly smooth.
- Add the tomato and chile mixture to the onions. Add in 3-4 sprigs of cilantro (whole, stem and all), stir, and return the temperature to medium low and simmer gently for about 10 minutes. Season with salt and pepper to taste.
- Add the shredded carrots and cabbage to the pot and mix well to combine. Depending on how juicy your tomatoes were, you may need to add a bit of liquid at this point so that the vegetables are just barely covered (up to a cup of water or stock). Simmer over medium low for 15- 20 minutes or until the vegetables reach your desired level of doneness.
- Remove cilantro.
- Serve with warm tortillas or on tostadas with any garnishes you find pleasing.
Tried this recipe?Let us know how it was!