Tinga Tacos with Oyster Mushrooms
- Dairy Free
- Gluten Free
Why we love it:
- 1 Red Onion (divided)
- 2 cloves Garlic
- 2 Chipotle Peppers In Adobos
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 1⁄2 teaspoon Ground Cumin
- 1 15-ounce can Crushed Tomatoes (try the fire-roasted type)
- 1 pound Oyster Mushrooms
- 2 teaspoons Unsalted Butter
- 8 Corn Tortillas
- 1 Avocado
- 6 ounces Queso Fresco
- 4 cups Spring Mix Salad Greens
- 4 Tablespoons Salad Dressing
- 1 Lime
Dice the onion and mince the garlic. Reserve about a ¼ of the diced onion for topping. Remove the chilies out of the chipotle sauce and mince them too.
Heat a large skillet over medium; add the oil and onion. Sauté for 4 minutes, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, a ½ teaspoon or so of the chipotle sauce, oregano, and cumin, and stir for 1 minute. Add in the can of tomatoes, and a ½ teaspoon of salt. Bring to a simmer and cook for 7 minutes.
Meanwhile, trim the stem ends of the mushrooms and gently break them apart and even tear larger pieces in ½. Dust with a clean towel if necessary. Melt the butter and sauté the mushrooms with a pinch of salt over medium-high heat, for about 3 - 4 minutes. They’ll be browned at the edges and just a bit wilted. Don’t overcook this type of mushroom.
3. OPTIONAL BLENDING
If desired, place the tomato mixture in a blender and blend until smooth. Or you can use a stick blender and process until it’s smooth. If you don’t want to, you can leave the sauce chunky or mash a little bit with a potato masher or fork.
4. ADD MUSHROOMS
Add the mushrooms into the sauce and simmer for 2 minutes.
Warm the tortillas in the oven or over a gas flame for about 60 second until pliable. Fill with mushrooms and sauce, top with sliced avocado and crumbled cheese.
Wash and dry lettuce. Toss with salad dressing to taste.
Serve tacos with sliced lime and salad on the side.