Royal Prestige Mushroom Tinga

Reinvent the classic Mexican tinga with this delicious recipe made with different mushrooms.

  • Servings 4-8
  • 20 mins.
  • Easy

Recipe

Ingredients

  • 1 cup Portobello Mushroom, julienned
  • 1 cup Shitake Mushroom, julienned
  • 1 cup Oyster Mushroom, julienned
  • 1/4 cup Red Onion, julienned
  • 1 cup Cabbage
  • 2 Roma Tomatoes, cooked
  • 2 Garlic cloves, grilled
  • Chipotle peppers, to taste
  • 1/2 cup Vegetable Broth (alt. Chicken Broth)

To serve:

  • Corn Tostadas
  • Pickled Onions
  • Refried Beans
  • Sour Cream
  • Queso Fresco
  • Avocado
  • Salt and Pepper

Directions

  1. Preheat the 10.5″ skillet at medium-high temperature for 2 minutes. Add the onion and mushrooms, sauté for a minute, add the cabbage and sauté for another minute.
  2. On the Vort-x blender mix the tomatoes, garlic, chipotle peppers and stock and blend at full speed for 35 seconds or until it becomes a homogeneous paste.
  3. Pour the sauce into the skillet, lower temperature to medium-low and cook for 2 minutes. Stir so that the mushrooms soak the sauce.
  4. Build up the tostadas spreading refried beans, 2 tbsp. of the tinga and garnish with sour cream, cheese and avocado.

Pro Tips

Use vegan cream and cheese to turn this recipe into 100% vegan friendly.

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