Carrot Tinga Tetelas
Salsa Morita, Mexican Crema, Queso Fresco, Cilantro, Blue Corn Tortillas
Chef Edgar Torres of Vecino | Detroit, MI
Yield: 9 servings
Adapted by StarChefs | May 2025 | Photo: Alexander Zeren
INGREDIENTS
Salsa Morita:
Neutral oil
213 grams chopped Roma tomatoes
185 grams chopped tomatillos
120 grams chopped white onions
8 grams minced garlic
50 grams vegetable stock
32 grams chopped morita chiles
14 grams chopped serrano chiles
Kosher salt
Tortillas:
1 cup blue corn masa harina
Carrot Tinga:
2 tablespoons extra virgin olive oil
1 medium white onion, thinly sliced
Kosher salt
4 large Roma tomatoes, thinly sliced
2 large carrots, peeled and shredded
2 chipotle peppers in adobo sauce
1 clove garlic, minced
To Assemble and Serve:
1 tablespoon extra virgin olive oil
Mexican crema
Queso fresco
Cilantro
METHOD
For the Salsa Morita:
In a pot over medium flame, heat oil. Add tomatoes, tomatillos, onions, and garlic. Sweat 10 minutes, or until onions are soft and translucent. Add vegetable stock and chiles. Let simmer 15 minutes. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Tortillas:
In a mixing bowl, combine masa and 1 cup warm water until smooth. On a work surface, roll masa into small balls. Line a tortilla press with plastic wrap. Add masa and flatten into 6-inch-wide tortillas. Set aside.
For the Carrot Tinga:
In a sauté pan over medium flame, heat oil. Add onions and season with salt. Sauté until onions are soft and translucent. Add tomatoes, carrots, chipotle peppers, and garlic. Season with salt. Cover and let simmer 15 minutes. Remove from heat and let cool.
To Assemble and Serve:
In a small pot over low heat, warm Salsa Morita. On a work surface, place 1 tablespoon Carrot Tinga in the center of each Tortilla. Fold Tortillas into triangles and set aside. In a sauté pan over medium-high flame, heat oil. Fry tetela 3 minutes on each side. Set aside. Spoon desired amount Salsa Morita onto a serving plate. Top with tetelas and finish with desired amount crema and queso fresco. Garnish with cilantro.
