Name: TINGA TACOS WITH JALAPEÑO CREMA & CHIPOTLE POTATO TACOS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
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; Cutting board; Knife; Large skillet; Large pot; Blender or food processor

TINGA TACOS WITH JALAPEÑO CREMA & CHIPOTLE POTATO TACOS

Author

Jason Glover

Servings

Prep Time

15 minutes

Cook Time

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.

TINGA TACOS WITH JALAPEÑO CREMA & CHIPOTLE POTATO TACOS

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

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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!