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Tinga de Hongos
Mushroom tinga with chipotle and tomato — a vegetarian version of the classic that is just as satisfying.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Mexican
vegetarianvegangluten-free
Ingredients
600gmixed mushrooms, roughly torn
3chipotle chillis in adobo, minced
400gcrushed tomatoes
1white onion, thinly sliced
3 clovesgarlic, minced
1 tspdried oregano
1 tspground cumin
3 tbspvegetable oil
corn tortillas or tostadasto serve
avocado and corianderto serve
Instructions
1
Sauté onion in oil over high heat until golden.
2
Add mushrooms and cook until all liquid evaporates and mushrooms are golden.
3
Add garlic, chipotle, oregano and cumin, cook 2 minutes.
4
Add crushed tomatoes and simmer 10 minutes until thick.
5
Season generously with salt.
6
Serve on warm tortillas or crispy tostadas.
7
Top with avocado slices and fresh coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
164
Protein
6.4g
Fat
11.2g
Carbs
13.6g
Fiber
3.8g
Sodium
150mg
Reviews
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★★★★★
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