About this Recipe
Recipe and photos by: Gabriela Cárdenas
For the Tinga:
- 11 ounces of oyster mushrooms, cleaned and shredded
- 4 tomatoes
- 1 white onion, sliced
- 1 garlic clove
- 1 teaspoon marjoram
- 1 teaspoon Mexican oregano
- 1 tablespoon of chipotle chili paste (adjust according to your tolerance)
- Salt to taste
- 1 tablespoon of water
- Oil of your preference
- 1 pound of corn tortillas
For the Garnish:
- Hot sauce of your choice
- Sliced onions
Bring a small pot with water to a boil and add the tomatoes. Cook until soft.
Cool down the tomatoes and remove the skin. Add to a blender the peeled tomatoes, garlic clove, marjoram, Mexican oregano, chipotle paste, 1 teaspoon of salt, and 1 tablespoon of water. Blend all the ingredients until you have a smooth sauce. Avoid adding extra water to the blender as the tomatoes will naturally release some water.
Add oil to a medium saucepan. Once the oil is hot, add the sliced onions and the shredded oyster mushrooms and cook for 10 minutes over low flame.
Pour the sauce on the saucepan and mix well, incorporating all the ingredients. Add salt if needed.
Cover with a lid and cook over medium flame for 15 minutes, mixing to integrate all the ingredients.
The tinga is ready as soon as the water content has evaporated and the mushrooms are soft.
Serve with warm tortillas or in tacos.