This is a recipe I developed after many visits to a local Mexican restaurant where they serve these carrots wrapped in warm corn tortillas with grilled shrimp and fried onions. It took a few tries, but after the last taste test I’m sure I got it right. They’re delicious and addictive.
In 2 Tablespoons butter, saute:
3 cups cleaned, sliced carrots
When the carrots are just tender, add:
1/2 cup canned tomato sauce
2 Tablespoons sugar
1 Tablespoon white vinegar
a dash of garlic powder
a dash of onion powder
cook until tomato sauce thickens and all is warmed through
Serve as a side dish or wrapped in warm corn tortillas with grilled shrimp and fried onions.
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