Tinga is a spicy tomato and chipotle chili-based sauce originally from Mexico. Shredded King Trumpet and Tree Oyster Mushrooms perfectly substitutes the chicken that is normally used in a tinga dish.
Mushroom Tinga Tacos
Rated 3.4 stars by 5 users
Category
Entrée
Servings
4 (3 tacos per serving)
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
1/2 pound King Trumpet Mushrooms
1/2 pound Tree Oyster Mushrooms
Neutral cooking oil
12 corn tortillas
2 cups mixed shredded cheese (cheddar and jack)
3 Roma tomatoes, diced
1 cup cilantro, chopped
1 small red onion, diced
- 1.5 teaspoon lime juice
Salt and pepper to taste
4 cloves garlic, smashed
½ onion, diced
1 cup cilantro stems
3 teaspoons cumin
2 teaspoons dried oregano
1 cup crushed tomato
1 cup vegetable stock
2 7oz cans chipotle pepper in adobo sauce
1 tablespoon tamari or soy sauce
1/2 tablespoon apple cider vinegar
Salt to taste
For Pico de Gallo
For Ting sauce
Directions
Prepare the mushrooms by shredding them by hand. Grab the King Trumpet Mushroom and use your thumbs to pull the stalk in half. Then shred by gently peeling from the top to make pieces that resemble shredded chicken. Pull the Oyster Mushrooms apart into pieces that are about the same sizes as the King Trumpet.
Make a quick Pico de Gallo by tossing together the Roma tomatoes, cilantro, red onion, and lime juice. Taste and add salt and pepper as you like it.
Now, make the tinga sauce. Coat the bottom of a medium sized saucepan with neutral oil, heat on medium, and add the smashed garlic. Stir around occasionally to prevent burning as you cook them for a few minutes. When the garlic cloves are light brown and soft, remove them from the pan and set aside for later.
Add the diced onions into the pan and turn the heat up to medium high. Sauté the onions for 3 to 4 minutes or until the onions begin to take on color. Add in the cilantro stems, cumin, and oregano and cook for another 2 to 3 minutes. Lower the heat to medium and add the smashed garlic, crushed tomato, and vegetable stock. Simmer for 5 minutes, stirring occasionally.
Remove the sauce from the heat and place into a blender. Add the chipotle peppers and a couple spoonful of the adobo sauce (add more for a spicier sauce or less for a milder flavor). Blend until smooth and fully incorporated.
Return the sauce to the pan and turn the heat on to medium. Stir in the tamari and apple cider vinegar and simmer for 5 minutes. Taste and season with salt and/or more tamari if needed.
Coat the bottom of a large saucepan with oil, put on high heat, and add the shredded mushrooms. Stirring occasionally, sauté the mushrooms until they begin to take on color. Add enough tinga sauce to thoroughly coat the mushrooms. Continue sautéing on high heat for another 3 to 4 minutes.
Heat the tortillas on a flattop, in a pan, in the oven, or however you prefer. You can also have a little fun by using the leftover Tinga sauce and cooking the tortillas in the birria method. Combine some sauce with oil and dip the tortilla in to it. Place the coated tortilla on a hot pan until a little bit crispy.
Top your warm tortilla with the mushroom tinga, Pico de Gallo, and the shedded cheese. Enjoy!
