This meaty and smoky mushroom tinga is perfect for any recipe that requires ground meat. We love it in tacos and burritos!
If you’re craving something smoky, with an umami flavor and a meaty texture, then this smoky mushroom tinga is exactly what you’re looking for.
Traditional tinga is made with shredded chicken, pork, or beef, with a tomato base. I don’t mind the tomato base, but I prefer my tinga without dead animals. Mushrooms are so much better.
My husband created this healthy recipe soon after he stopped eating chicken. We were in the mood for tacos—shocker—and he was craving something meaty. Being the smart man that he is, he knew that the box of baby bellas sitting in our fridge would make the perfect vegan tinga, because mushrooms have a meaty texture.
You have to chop the mushrooms super fine, and saute them in a skillet until they release their water and are nice and brown. When they’re done push them over to the side of the pan and add the finely chopped onion and cook until they begin to release their water. Add an orange or a yellow bell pepper and saute until they are soft.
While you’re cooking the mushrooms, onion, and peppers, roast a poblano chili pepper on the gas burner next to the pan with the tinga, or in the oven if you don’t have a gas stove. Once the skin is blistered and blackened let the pepper steam on a plate covered with a bowl for about ten minutes. Then scrape the skin off, remove the seeds, finely dice it, and add it to the tinga.
When the mushrooms, onion, and peppers are done, deglaze the pan with a half of a cup of water and add the salt, chili powder, cumin, smoky paprika, and black pepper and stir until they coat the tinga mixture.
Now you’re going to mash and grind the mixture with a potato masher until it looks like crumbles. Turn the heat down to a low simmer and let the spices soak in for about ten minutes. Add a cup of coarsely chopped cilantro at the end and stir to combine.
Smoky mushroom tinga is perfect for tacos, burritos, enchiladas, quesadillas, or tamales. If you want you can leave out the spices and add the mushrooms, onions, and peppers to a marinara sauce to give it a nice meaty texture.
You’re going to love the texture and flavor of this vegan smoky mushroom tinga. It’s not too spicy, it’s perfectly seasoned, and it makes the best filler for your favorite Mexican dish.
Have you ever tried tinga?
What’s your favorite Mexican food?
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SMOKY MUSHROOM TINGA (VEGAN AND GLUTEN-FREE)
- 2 teaspoons vegetable oil
- 24 ounce mushroom caps I used Portobello – stems removed and finely chopped
- 1 small red onion – peeled and finely chopped
- 1 small orange or yellow bell pepper- seeds removed and finely chopped
- 1 poblano chili pepper – roasted skin removed, seeds removed, finely chopped
- 1 cup cilantro leaves coarsely chopped
- ½ cup water
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground sea salt
- ½ teaspoon cumin
- Black pepper to taste
- Roast the poblano pepper on an open gas flame or in a 400° oven until the skin is blackened and blistered. Place on a plate and cover with a bowl to steam for approximately ten minutes. Scrape off the skin and remove the seeds and finely chop.
- Heat one teaspoon of the oil in an iron skillet on medium heat. When the oil is hot add the mushrooms and cook until the water is released and they are nicely browned. Push them to the side and add the second teaspoon of oil to the pan and add the onions and bell pepper. Cook until they are soft and lightly browned. Add the pablano pepper.
- Deglaze the pan with the water and scrape the bottom of the pan with a spatula to remove the pieces of vegetable that are stuck to the pan.
- Add the spices and stir to coat well. When the water is evaporated mash and grind the mixture until it looks like crumbles. Turn the heat down to a low simmer and cook for ten minutes. Stir frequently.
- Add to your favorite Mexican dish and enjoy!
- Make sure to chop the mushrooms evenly in size so they cook uniformly.
- Spice to your tastes, if you don't like spicy food, add less spice.
- Store in the refrigerator for up to 4 days. Freeze for up to 3 months. Heat in a pan until heated through.
- Makes great tacos, burritos, or enchiladas.