"Chicken" Tinga Tostadas
(Chipotle Tomato Sauce)
Vegan/Gluten-Free/Oil-Free
This Recipe is from Puebla Mexico
Ingredients:
1 - 12 oz package of Broccoli Slaw
2 oz of Dried Maitake Mushrooms
2 cloves of Garlic
1/2 a medium Onion
4 Roma Tomatoes
4 Chipotle Peppers In Adobo + 4 tablespoons of the Adobo sauce
1/2 tablespoon of Mexican Oregano (whole)
a few sprigs of Cilantro
Salt to taste
Tortillas
************************
You can watch how this dish is made by checking out my YouTube Video here:
https://youtu.be/iMZ5mqZUV7g
(Chipotle Tomato Sauce)
Vegan/Gluten-Free/Oil-Free
This Recipe is from Puebla Mexico
Ingredients:
1 - 12 oz package of Broccoli Slaw
2 oz of Dried Maitake Mushrooms
2 cloves of Garlic
1/2 a medium Onion
4 Roma Tomatoes
4 Chipotle Peppers In Adobo + 4 tablespoons of the Adobo sauce
1/2 tablespoon of Mexican Oregano (whole)
a few sprigs of Cilantro
Salt to taste
Tortillas
************************
You can watch how this dish is made by checking out my YouTube Video here:
https://youtu.be/iMZ5mqZUV7g
Directions:
The "chicken" in this dish is a Japanese mushroom called Maitake otherwise known as the "Hen Of The Woods" . They have a very smoky scent and they have a chicken like flavor. You can find these in an Asian grocery store or you can buy them online. You can always adjust this recipe to whatever mushroom or vegetable you have but I do recommend trying these mushrooms.
Take the dried mushrooms and soak them in water for a few hours til they soften up.
Chop your onion and mince your garlic. Slice your softened mushrooms into bite sized pieces.
In a blender, add the tomatoes, chipotles and adobo sauce. Puree til smooth.
I didn't use oil in this dish. You can if you like. I prefer to water saute. In a skillet over medium heat, add about 1/4 cup of water or Mushroom broth. Add the chopped onion and garlic to cook until translucent. Add the broccoli slaw and mushrooms. Stir the mixture and cook til they soften up. Add the chipotle tomato sauce and oregano. Let the whole mixture cook for a few minutes. Add salt to taste. Once done, turn the heat off and stir in a few chopped sprigs of cilantro.
To make the tostadas, you take a couple of tortillas and put them in a toaster oven. Watch them carefully to make sure they don't burn up. I usually put the setting to dark and pull them out when they start to puff up and look done. I like making my tostadas this way because store bought tostadas tend to be deep-fried and way too salty. I don't use oil to make them and I use alot less salt on my own. I also find that they keep their shape as I eat them better than store bought ones which have a tendency to crumble. If you don't have a toaster oven, you can bake them at 400 degrees for 3-5min per side.
Pile the tinga mixture on top of your tostadas. You can top them with all sorts of stuff, including avocado, vegan crema, salsa, cilantro, greens, vegan cheese and more... I just ate them like this with a cup of black beans on the side.
Tinga can also be used for tacos, burritos, sopes, huaraches, nachos, salads and more.
The "chicken" in this dish is a Japanese mushroom called Maitake otherwise known as the "Hen Of The Woods" . They have a very smoky scent and they have a chicken like flavor. You can find these in an Asian grocery store or you can buy them online. You can always adjust this recipe to whatever mushroom or vegetable you have but I do recommend trying these mushrooms.
Take the dried mushrooms and soak them in water for a few hours til they soften up.
Chop your onion and mince your garlic. Slice your softened mushrooms into bite sized pieces.
In a blender, add the tomatoes, chipotles and adobo sauce. Puree til smooth.
I didn't use oil in this dish. You can if you like. I prefer to water saute. In a skillet over medium heat, add about 1/4 cup of water or Mushroom broth. Add the chopped onion and garlic to cook until translucent. Add the broccoli slaw and mushrooms. Stir the mixture and cook til they soften up. Add the chipotle tomato sauce and oregano. Let the whole mixture cook for a few minutes. Add salt to taste. Once done, turn the heat off and stir in a few chopped sprigs of cilantro.
To make the tostadas, you take a couple of tortillas and put them in a toaster oven. Watch them carefully to make sure they don't burn up. I usually put the setting to dark and pull them out when they start to puff up and look done. I like making my tostadas this way because store bought tostadas tend to be deep-fried and way too salty. I don't use oil to make them and I use alot less salt on my own. I also find that they keep their shape as I eat them better than store bought ones which have a tendency to crumble. If you don't have a toaster oven, you can bake them at 400 degrees for 3-5min per side.
Pile the tinga mixture on top of your tostadas. You can top them with all sorts of stuff, including avocado, vegan crema, salsa, cilantro, greens, vegan cheese and more... I just ate them like this with a cup of black beans on the side.
Tinga can also be used for tacos, burritos, sopes, huaraches, nachos, salads and more.
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