Tinga
15 minutes
to prep
30 minutes
to cook
About this Recipe
Recipe and photos by: Gabriela Cárdenas
Ingredients
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
Step-by-Step Instructions
Step 1
Bring a small pot with water to a boil and add the tomatoes. Cook until soft.
Step 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.
Step 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.
Step 4
Pour the sauce on the saucepan and mix well, incorporating all the ingredients. Add salt if needed.
Step 5
Cover with a lid and cook over medium flame for 15 minutes, mixing to integrate all the ingredients.
Step 6
The tinga is ready as soon as the water content has evaporated and the mushrooms are soft.
Step 7
Serve with warm tortillas or in tacos.
Spanish