15 minutes
to prep

30 minutes
to cook

4 servings

About this Recipe

Tinga is a traditional dish originating from Puebla, Mexico. This recipe is very easy to make, packed with delicious flavors, and can be used to fill many Mexican dishes like enchiladas, tostadas, and tacos.

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
Lao-Style Pho

Step-by-Step Instructions

  1. Bring a small pot with water to a boil and add the tomatoes. Cook until soft.
  2. 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.
  3. 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.
  4. Pour the sauce on the saucepan and mix well, incorporating all the ingredients. Add salt if needed.
  5. Cover with a lid and cook over medium flame for 15 minutes, mixing to integrate all the ingredients.
  6. The tinga is ready as soon as the water content has evaporated and the mushrooms are soft.
  7. Serve with warm tortillas or in tacos.