Recipe by Chef Carlos Gaytan; recipe and photo courtesy of Knorr ® Professional’s Culture of Flavor Culinary Guide
“I was motivated to craft a vegetarian taco that would resonate with the essence of Puebla’s rich cuisine. By substituting with mushrooms, I aimed to create a Mushroom Tinga Taco that preserved the beloved smoky, savory, acidic and spicy characteristics of the original dish. The smoky tinga sauce, integral to this creation, serves as a bridge between tradition and innovation, embodying the spirit of Puebla’s cuisine in every bite.“ — Carlos Gaytan
The Tinga Tomato Sauce:
1 c. canned tomatoes
1 ea. garlic clove
2 ea. bay leaves
¼ c. canned chipotle chile peppers
1 ½ t. Knorr Professional Caldo de Vegetables
In a medium saucepan, combine the canned tomatoes, garlic, bay leaves and chipotle chile peppers. Mix the Knorr® Professional Caldo de Vegetales with water, then add this mixture to the saucepan with the tomatoes. Cook over medium heat for about 10 to 15 minutes, or until the tomatoes have softened. Transfer the tinga tomato sauce to a blender and blend until the mixture is smooth and homogeneous. Set aside.
The Mushroom Tinga:
¼ c. olive oil
½ c. Spanish onion
2 ea. bay leaves
1¾ c. shiitake mushrooms
2⅓ c. oyster mushrooms
Kosher salt
Pepper
Julienne shiitake mushrooms and oyster mushrooms. Slice onion.In a large skillet, heat the oil over medium heat. Add the onion to the skillet and cook until it becomes golden brown and caramelized, approximately 10 minutes. Incorporate the bay leaves, shiitake and oyster mushrooms into the skillet. Continue cooking for about 5 more minutes, until the mushrooms are tender and have taken on a golden brown color.Season with salt and pepper according to taste. (Note: Once the sauce is well incorporated, discard the bay leaves from the skillet.)Pour the previously prepared tinga tomato sauce over the cooked mushrooms in the skillet. Allow the mixture to cook over medium-low heat, stirring occasionally, for about 10 minutes or until the mushrooms begin to soften.
For the Taco:
Corn tortillas
Sour cream
Queso fresco
To Assemble the taco: Warm a corn tortilla on a comal or skillet. Add mushroom tinga on top of the tortilla. Garnish and serve with sour cream and queso fresco.