Tinga de Hongos

Name: Tinga de Hongos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g mixed mushrooms, roughly torn; 3 chipotle chillis in adobo, minced; 400g crushed tomatoes; 1 white onion, thinly sliced; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tsp ground cumin; 3 tbsp vegetable oil; corn tortillas or tostadas to serve; avocado and coriander to serve

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

Sauté onion in oil over high heat until golden.

Add mushrooms and cook until all liquid evaporates and mushrooms are golden.

Add garlic, chipotle, oregano and cumin, cook 2 minutes.

Add crushed tomatoes and simmer 10 minutes until thick.

Season generously with salt.

Serve on warm tortillas or crispy tostadas.

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

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