Portobello Tinga

This portobello Tinga is saucy, spicy, hearty and delicious.

I eat it in tacos along with rice and beans on the side.

Lately I’ve been trying to eat less meat just because it really doesn’t do much to my digestion. I came up with this portobello tinga and it turns out I prefer this meatless version over the chicken tinga! I could not believe how easy, simple and flavorful this is!

How to make it

Since the ingredients are simple, it is important to use the best and freshest ingredients. I recommend using fresh tomatoes and mushrooms.

Start by prepping your ingredients. Then caramelize the onions…

This step is crucial to develop deep flavors. So don’t skip it!!

then add your portobellos…

move it around, add some salt and then pour this simple tomato sauce that contains garlic, chipotles in adobo sauce, chicken broth and fresh tomatoes.

then you just season and let it simmer…

and that’s it!

Tips

The best way to brown the onions evenly is to add them into a heated skillet, move them around constantly and don’t add any salt while browning. Sometimes salt is needed to help the vegetables release water and “sweat”. However, in this case moisture will retard the browning.

Recipe

Ingredients

4 portobello mushrooms

6 ripe tomatoes

1 white onion

2 garlic cloves

3/4 tsp salt 

Pepper to taste

1 canned chipotle pepper

¾ chicken broth, vegetable broth if vegan. 

1 tsp coriander

¼ cumin

Procedure

1. Prep the ingredients. Slice the onion and the portobello mushrooms. Rinse and quarter the tomatoes. 
2. Place the fresh tomatoes, garlic, chicken broth and the chipotle pepper in a blender and process until smooth, reserve. 
3. Heat a large skillet and add extra virgin olive oil. Start by browning the onions until golden brown. Add the portobellos and more olive oil. Add the salt and stir until wilted. 
4. Pour the tomato sauce over the onions and mushrooms, add the coriander,cumin and pepper. Let it simmer, until the tomato sauce is cooked. Taste and add a pinch of salt if needed.