Mushroom Tinga Tostadas

These easy Mushroom Tinga Tostadas are a vegan take on a traditional Mexican Tinga recipe. 

These Mushroom Tinga Tostadas are a spin on authentic Mexican Tinga.  Tinga is a traditional dish served throughout Mexico. Traditionally, tinga is made from shredded chicken. The chicken is cooked in a flavorful tomato and chipotle sauce. While we were living in Mexico City, I shared a Vegan Tinga recipe and used seitan in place of meat. The sauce in that recipe was based on Tinga Poblana, which uses a tomatillo and tomato based sauce. Today’s recipe for Mushroom Tinga Tostadas uses a basic tomato and chipotle sauce that is quick and easy to make!

In this plant-based version, I have subbed meaty, baby portabella mushroom for the chicken. The mushrooms are cooked in an easy tomato and chipotle sauce that only takes minutes to blend up. If you aren’t sure on how spicy you want your tinga to be, start with one chipotle pepper. If you want it a little spicier add in another chipotle pepper.

I like to serve the mushroom tinga over corn tostadas. You could also use corn tortillas and make mushroom tinga tacos. Both ways are delicious! If you are looking for a side to serve along side the tostadas for dinner, I highly recommend my Authentic Mexican Rice.

These Mushroom Tinga Tostadas are:
Satisfying & filling
Easy to make
Naturally Vegan
& Gluten-Free

Plus you only need 8 main ingredients!

Mushroom Tinga Tostadas

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Jeni Hernandez

Recipe type: Entree

Cuisine: Mexican

Serves: 2 to 3 Servings

Ingredients

• 1- 14.5 Ounce Can Fire Roasted Tomatoes
• 1-2 Chipotles in Adobo
• 1 Garlic Clove
• ½ Tsp Salt
• ¼ Tsp Mexican Oregano
• 1½ Tablespoon Olive Oil
• 12 ounce package Baby Portabella Mushrooms, cleaned
• 1 Medium White Onion, thinly sliced
• Salt to taste
• Pepper to taste
• Corn Tostadas

Instructions

1. First make the sauce. Add the canned tomatoes, chipotles, garlic, salt and oregano to a blender. Blend until smooth. Set aside until needed.
2. Remove the stems and gills from the mushrooms. Thinly slice them into thin slices, about ¼ inch thick.
3. Heat the olive oil in a large, deep sided skillet over medium-high heat. Add the sliced onion to the pan and cook for 3-4 minutes.
4. Add the sliced mushrooms and cook 7-8 minutes, stirring occasionally. Season with salt and pepper.
5. Pour in the reserved tomato sauce. Stir and cook 4-6 minutes until the sauce has reduced. Season with salt and pepper if needed.
6. Serve with corn tostadas.

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