TINGA TACOS WITH JALAPEÑO CREMA & CHIPOTLE POTATO TACOS
Jason Glover
6
15 minutes
15 minutes
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
- 3 potatoes, cubed
- 2 bell pepper, thinly sliced
- Chipotle Crema
- 1 chipotle pepper
Tools
- Cutting board
- Knife
- Large skillet
- Large pot
- Blender or food processor
Directions
- 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.
- Cook the cubed potatoes in a large pot of salted, boiling water until barely fork tender. Drain and set aside.
- 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.
- For the tinga filling, heat the olive oil in a large skillet over medium heat.
- 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.
- 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.
- 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!
