Sauté mushrooms with chipotle in adobo, onions, and garlic for a smokey plant-based tinga. Serve in authentic nixtamal corn tortillas for a traditional experience.
The secret to a plant-based tinga is capturing the specific smokey heat and acidity of chipotle in adobo.
Building the Smokey Base
Use a mix of chipotle in adobo, sliced brown onion, and garlic to form the sauce. This mirrors the profile of traditional beef tinga, creating a pungent and spicy foundation that mushrooms absorb readily. Add a touch of agave or honey to balance the heat, as we do in our chipotle cauliflower recipes.
Managing Mushroom Texture
Sauté mushrooms on medium-high heat until they brown and shrink before adding the sauce. This prevents the filling from becoming watery, which is a common issue discussed by home cooks at our Kensington tortilleria. Ensuring the mushrooms are well-browned provides a meaty consistency that holds up in a taco.
The Importance of Nixtamalization
Use tortillas made through traditional nixtamalization to ensure a stronger, more authentic base. When we stone-grind our corn fresh each day rather than using instant masa harina, the tortillas remain flexible and fragrant. Heat them in a pan until they are hot and floppy with steam rising to achieve the correct texture.
Fresh Toppings for Balance
Finish the tacos with sliced radishes, fresh coriander, and avocado salsa. A squeeze of lime juice and a pinch of salt brighten the dish and cut through the richness of the chipotle marinade. These additions provide a necessary crunch that contrasts with the soft texture of the mushrooms.
Where to find them in Australia
Our traditional corn tortillas are available via our online store or through selected independent grocers across the country.
