Hola amigos! I’m so excited to share with you one of my most favourite Mexican dishes today, tinga. It’s another transformation from meat to vegan version and I promise you’re going to love it. It’s always a big hit in my house and I always make sure to make a big batch for several meals or to freeze.
Tinga is a dish that comes from the Mexican state of Puebla. Traditionally, tinga is prepared by making a sauce from tomatoes, chipotle peppers in adobo sauce, onion, garlic, and spices if desired, and combining it with shredded chicken; some people will also add thinly sliced cabbage to the mix. The tinga then can be used to top tostadas, to fill tacos and quesadillas or you could even stuff tamales with it. Often times you’ll see it on a Mexican menu as the meat version called tinga de pollo or chicken tinga.
Some years ago I published my chicken tinga recipe on Spicie Foodie but of course today we’re going to be making the meatless one. The recipe is so super easy and you can have the whole meal on the table in like 35 or 40 minutes. Watch the video recipe below and if you’d like you can print out the recipe just under it too!
!Buen Provecho!
(If you don’t see the video right below this text, view it on our YouTube channel by clicking here.)
- 14 oz or 400g white cabbage, thinly sliced
- 2 very large carrots, peeled & shredded
- 1 medium white onion, thinly sliced
- 3 large garlic cloves, peeled
- 3 large roma tomatoes, roughly chopped
- 3 to 5 chipotle peppers in adobo sauce (adjust to taste)
- sea salt, to taste
- 2 Tablespoons olive oil
- tostadas, refried beans, sour cream, queso fresco, sliced radishes, avocado slices
- Heat the oil and once hot add the onion with a pinch of salt and sauté for a few minutes. Next add the cabbage, mix well and cover and cook until cabbage is soft.
- Make the sauce while the cabbage is cooking by blending the garlic, tomatoes, chipotle pepper and a little bit of salt until completely smooth. You may want to add one of the chipotles at a time and a bit of the abodo sauce so that you can keep taste testing it to make sure it doesn't get too spicy for you.
- Once the cabbage is cooked, add the shredded carrot and pour in the salsa. Give the mix a good stir to well combine, cover and simmer for about 15 to 20 minutes or until ready to serve. Taste and if needed add more salt.
- Assemble each tostada by smearing some refried beans on it then adding a generous layer of the cooked tinga, then drizzle with sour cream and cheese if using, lastly add a couple of slices of radishes and avocado. Server right away as the tostadas will get soggy and crack. Leftover cooked tinga can be stored in the fridge for several days or frozen for several months.
*Want to make your own refried beans? Here's my recipe http://bit.ly/2qtFqtm
* You can buy the chipotle peppers in adobo sauce just about anywhere, or you can get them online here http://amzn.to/2wqbAMa
* The tostadas too can be purchased in supermarkets or online here http://amzn.to/2iPe5mr (I used baked ones)
🔴 ESPAÑOL 🔴 Para ver el video en español presiona el botón de CC para ver los subtitulos. Si quieres imprimir la receta en español buscala aquí abajo!
- 14 onzas o 400g de repollo blanco, en rodajas finas
- 2 zanahorias muy grandes, peladas y ralladas
- 1 cebolla blanca mediana, en rodajas finas
- 3 dientes de ajo grandes, pelados
- 3 tomates roma grandes, picados groseramente
- 3 a 5 pimientos chipotle en salsa adobo (ajustar al gusto)
- sal marina, al gusto
- 2 cucharadas de aceite de oliva
- tostadas, frijoles refritos, crema agria, queso fresco, rábanos en rodajas, rodajas de aguacate
- Calienta la aceita y saltear la cebolla con un poco de sal por unos minutos. Agrega el repollo y mezclar bien, cubre y cocinar hasta que el repollo este suave.
- Prepara la salsa: Licúa el jitomate, ajo, chiles chipotles y un poco del adobo, y un poco de sal. Prueba la salsa y si le falta sal o chiles agrega y licúa de nuevo.
- Cuando ya este tierno el repollo agrega la zanahoria y la salsa. Mezclar bien, tapa la cazuela y deja cocer por 15 o 20 minutos.
- Prepara las tostadas como en el video o a tu manera!
* Mi receta de frijoles refritos la encuentras aquí http://bit.ly/2qtFqtm
* Puedes comprar los chipotle en salsa de adobo en cualquier supermercado, o puede obtener en línea aquí http://amzn.to/2wqbAMa
Ingredients used in this recipe. (Purchases through these Amazon links help support this blog. Thank you!)
Just put this on my meal planning list for our Monday Meatless main. This looks SO good and I could smell that sauce while watching the video. Thanks for another great recipe!
Thank you MJ! I hope you enjoy the tinga.
Made these for supper tonight. Absolutely fabulous! We’ll be making these again. Thanks!
Hi MJ! I’m so happy, thank you so much. We love tinga here and make it often. 🙂
This meal was so delicious! My first time making Tinga and I’ll be making again! Thank You!
Thank you Melissa, glad to hear you enjoyed the tinga!
If using canned tomatoes would you use a 6oz can or 14oz for this recipe? Thank you!
Hi Gerry!
I’ve never tested this recipe with canned tomatoes, so I’m going to guess a 6 oz can. You can always taste and add more if you’d like. Thank you and enjoy your tinga!
I made these today. Everyone asked if I used real chicken in it since they know I am vegan. They were fantastic.
I made these today. Everyone asked if I used real chicken in it since they know I am vegan. They were fantastic.