Tinga de Setas (Mexican Mushroom and Chipotle Tacos)
Why this recipe works
- Smoky, savoury base: Softened onion, garlic, oregano, tomato and chipotle create a compact but deeply flavoured sauce.
- Fast-cooking filling: Mushrooms soften quickly and absorb the tomato-chipotle sauce without needing a long simmer.
- Easy to adjust: The chipotle can be scaled up or down, while lime at the end sharpens the sauce and balances the smoke.
Get the most out of this recipe
Adjust the heat
- For less heat: Start with less chipotle sauce, then add more at the end once the mushrooms have simmered.
- For a smokier, hotter tinga: Increase the chipotle sauce gradually, tasting after the tomatoes have broken down.
- Keep the heat bright: Finish with lime juice after simmering; the acidity helps stop the chipotle from tasting heavy.
Ingredient notes
- Choose mushrooms with body: A mix of mushrooms gives the filling more texture than one variety alone.
- Use ripe tomatoes: Ripe tomatoes break down more readily and give the sauce a softer, sweeter base.
- Chipotle sauces vary: Some chipotle sauces are sweeter, smokier or hotter than others, so adjust to taste before serving.
Make-ahead tips
- Make the filling ahead: The mushroom tinga can be cooked in advance and refrigerated once cooled.
- Reheat gently: Warm the filling in a frying pan over medium-low heat with a small splash of water if the sauce has thickened.
- Freeze the tinga, not the tortillas: Freeze the cooked mushroom filling separately, then defrost overnight in the fridge before reheating.
Common mistakes
- Do not burn the garlic: Garlic only needs a short cook before the tomatoes go in; overcooking can make the sauce taste bitter.
- Reduce until glossy: The sauce should cling to the mushrooms rather than pool in the pan.
- Warm tortillas just before serving: Heating the corn tortillas briefly makes them pliable and helps them hold the saucy filling better.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the onion. Finely grate or crush the garlic, and roughly chop the tomatoes.
- Heat the sunflower oil in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
- Stir in the garlic and dried oregano and cook for 30 seconds until fragrant. Add the tomatoes and chipotle sauce, then cook for 4 to 5 minutes until the tomatoes start to break down into a saucy base.
- Slice the mushrooms, then add them to the pan and stir well to coat. Simmer for 8 to 10 minutes, stirring occasionally, until the mushrooms are tender and the sauce is thick enough to cling to them.
- Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, until pliable. Keep them stacked while you finish the filling.
- Squeeze in the lime juice and give the tinga a final stir. Spoon into the warm tortillas and serve straight away.
Recipe notes
Tips
- For a deeper, sweeter base, let the onion take on a little more colour before adding the garlic.
- If the sauce reduces too quickly, add a small splash of water and keep simmering until it turns glossy again.
- If serving to anyone sensitive to heat, start with 1 tbsp chipotle sauce and add more at the end to taste.
Substitutions
- Replace Chipotle sauce with half the amount of Chipotle sauce for a milder tinga.
- Replace Mushrooms with a mix of Mushrooms for more texture.
Storage
- Refrigerate up to 3 days
- Cool the mushroom tinga quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a frying pan over medium-low heat with a splash of water until piping hot, and warm the corn tortillas just before serving. Freeze the tinga (not the tortillas) for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Medium
- Cuisine: Mexican
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