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
Plus you only need 8 main ingredients!