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Braised Carrot Chipotle Tacos

09 April

These are HOT! (and tasty). Use less chipotle for a milder version.


1 tablespoon butter
1 pound carrots, cut into julienne strips
3 cloves garlic
1 canned chipotle peppers in adobo sauce, minced plus 1 tablespoon adobo sauce from can
2  tablespoons lime juice
8 good quality small tortillas of choice


2 cups shredded Savoy cabbage
½ cup finely chopped red onion
½ cup raisins
1 tablespoon lime juice
½ tablespoon olive oil
fresh cilantro leaves


1. Melt butter in a large skillet over medium heat. Add carrots, garlic, peppers, and lime juice. Reduce the heat to low and tent the skillet with foil. Cook for 10-15 minutes until the carrots are tender, stirring occasionally.

2. Meanwhile stir together all cabbage slaw ingredients in a medium bowl.

3. To assemble tacos, spoon carrot mixture into warm tortillas and top with cabbage slaw, guacamole, and cilantro.

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