veganoEasy

Carrot Tinga

Name: Carrot Tinga
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 chiles con salsa Chipotle chillies in adobo; 3 piezas medianas Tomato; 1 pieza mediana White onion; 2 cloves Garlic; 2 tbsp Vegetable oil; to taste Salt; 4 piezas medianas Carrot; 0.5 tsp Mexican oregano

35 min (15 prep + 20 cook) Easy 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Smoky chipotle carrot tinga — vegan Mexican comfort food.

About this recipe

Shredded carrot cooked in a smoky chipotle and tomato sauce — a plant-based take on the classic Mexican tinga, ready in under 40 minutes.

History & Origin

Tinga is one of the most beloved stews in Mexican cuisine, originating in Puebla, where the classic version is made with shredded chicken in chipotle and tomato sauce. Modern Mexican vegan cooking has found in grated carrot the perfect substitute: its fibrous texture remarkably mimics shredded chicken, while soaking up all the smoky, spicy flavours of the sauce. This carrot tinga was born in the vibrant culinary scene of Mexico City, where chefs and home cooks have been reimagining classics to meet growing demand for plant-based dishes that stay true to Mexican culinary identity. Chipotle chillies in adobo — smoked jalapeños preserved in a spiced tomato sauce — are the soul of this dish. Their deep, slightly sweet and gently spicy flavour profile transforms simple ingredients into something extraordinary. The carrot contributes natural sweetness that balances the heat, along with beta-carotene and vitamin A. Served in tacos with avocado and pickled red onion, this vegan tinga is perfect any day of the week and comes together in under 40 minutes.

Estimated cost

£4.00

Total cost

£1.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

150

Calories

Protein

24g

Carbohydrates

Fat

Fibre

380mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Blend the tomatoes with the chipotle chillies in adobo until you have a smooth sauce. Set aside.
2
Heat the oil in a large frying pan over medium heat. Sauté the sliced onion for 3-4 minutes until translucent and lightly golden.
3
Add the minced garlic and cook for 1 minute. Add the grated carrot and stir-fry for 4-5 minutes, stirring frequently.
4
Pour the chipotle and tomato sauce over the mixture. Season with salt and oregano and stir well to combine.
5
Cook over medium-low heat for 10-12 minutes, stirring occasionally, until the sauce thickens and the carrot is tender and has absorbed all the flavours.
6
Adjust seasoning and serve in tacos with warm tortillas, sliced avocado and pickled red onion.