TINGA TACOS WITH JALAPEÑO CREMA & CHIPOTLE POTATO TACOS

Step into a world of bold flavors and sizzling sensations with our Tinga Tacos featuring Jalapeño Crema and Chipotle Potato Tacos. Elevate your taco experience to new heights as you embark on a culinary journey that marries traditional Mexican ingredients with a contemporary twist. Get ready to tantalize your taste buds with the perfect blend of smokiness, spice, and creaminess, all wrapped up in a warm tortilla.

INGREDIENTS
Corn or flour tortillas, for serving 

Tinga Sauce 
3 tomatoes in a blender
1 chipotle pepper (add more or less depending on how spicy you’d like it)
1 teaspoon of garlic powder or one fresh garlic clove 
Salt and pepper, to taste 

Tinga Filling  
1 tbsp olive oil 
3-4 cups oyster mushrooms, roughly sliced 
1 onion, julienned 
⅓ head of cabbage, thinly sliced 

Jalapeño Crema
2 cups macadamia nuts 
1 ½ cups water 
1 jalapeño 
Pinch of salt and pepper 

Potato and Bell Pepper Filling 
1 tbsp olive oil
3 potatoes, cubed 
2 bell pepper, thinly sliced 

Chipotle Crema
2 cups macadamia nuts 
1 ½ cups water 
1 chipotle pepper  
Pinch of salt and pepper

Tools
Cutting board 
Knife 
Large skillet 
Large pot
Blender or food processor 

DIRECTIONS:

1. Start by making the jalapeño and chipotle cremas. For the jalapeño crema, combine all ingredients in a blender or food processor and blend until smooth. Transfer to a small container and refrigerate until ready to use. Repeat with the ingredients for the chipotle crema. 
2. Cook the cubed potatoes in a large pot of salted, boiling water until barely fork tender. Drain and set aside. 
3. For the tinga sauce, combine the tomatoes, chipotle pepper, and garlic in a blender or food processor and blend until smooth. Season with salt and pepper to taste and set aside. 
4. For the tinga filling, heat the olive oil in a large skillet over medium heat. 
5. Add the mushrooms, onion, and cabbage to the pan and sauté for 5-6 mins, until slightly softened. Stir in the tinga sauce and simmer for 4-6 minutes, until the sauce has thickened slightly. Keep warm until ready to serve. 
6. For the potato filling, heat the olive oil in a large skillet and sauté the cooked potatoes and sliced bell peppers until crispy on the outside, about 8-10 minutes. Keep warm until ready to serve. 
7. To serve, warm the tortillas (preferably over an open flame), fill, and top the tinga tacos with the jalapeño crema and the potato tacos with the chipotle crema. Enjoy!