Tinga is a classic Mexican guisado of shredded meat (beef, chicken, or pork) in a smoky chipotle tomato red sauce. This is the vegan version of this dish made with shredded jackfruit.
All About the authentic mexican dish tinga
Tinga in Mexico is a ubiquitous dish, and it is usually made with chicken, pork, or beef. It is the type of dish that you could always find as a leftover in any Mexican family dish.
You can eat it as tacos, tostadas (crunchy corn tortillas), as a filling for quesadillas, sopes, or empanadas. It is also perfect for serving it as a main with brown rice and refried beans on the side.
How to make tinga vegan?
I prepare my vegan tinga with jackfruit and add thinly sliced potatoes to give it a more substantial bite. I like the canned jackfruit from Trader Joe’s or this one from Edwards&Son’s. I love to use jackfruit because it shreds the same way other meats do.
And the good thing about this recipe is that it is straightforward to veganize. You can also use other vegetables like carrots, cauliflower, or ever hydrated hibiscus flowers to make it. Once you learn how to make the delicious sauce, you’ll see how easy it is to use it with other ingredients.
How to make jackfruit tinga in 4 easy steps
- Make the sauce
To make the smoky chipotle tomato sauce for the tinga, you just have to blend tomatoes with chipotle peppers in adobo sauce. Use a blender or food processor . Yes, it is that easy!
- Shred the jackfruit
You can shred the cooked jackfruit in the food processor by giving it a couple of pulses or using your hands.
- Sautée your onion and the rest of the ingredients
In a large skillet, sautée the sliced onion with the oil. Don’t let it brown. Add the jack fruit, the sauce (salsa), the sliced potatoes, season, and let it simmer over medium heat. Stir from time to time.
Serve as tacos with corn tortillas or over rice, which is a fantastic way to get all the flavor of the smoky tomato-chipotle sauce.
frequently asked questions
Yes, you can freeze it in freezer-safe bags, and it will last up to three months. Check your seasoning before eating; maybe you’ll need to adjust with a pinch of salt and some oregano.
Use corn or flour tortillas and good vegan cheese. Finish your quesadillas with sliced avocado or guacamole.
It is best to chile chipotle in adobo sauce; as a second choice, you could use chipotle chili powder, but please do not use cayenne, paprika, or other spice.
This vegan tinga recipe is REAL MEXICAN FOOD, authentic Mexican food. Other Mexican recipes that you may like:
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Jackfruit tinga tacos
- Food processor
- 1 can jackfruit approx 10 oz when drained
- 1 tablespoon of vegetable oil I use avocado oil
- 1 medium white onion sliced
- 4-6 tomatoes
- 1-2 chipotle peppers in adobo sauce
- 1 pound potatoes diced or thinly sliced
- 1 tablespoon of sea salt
- 1 tablespoon dried oregano
- Corn tortillas
- Red onion sliced
- Cream I always use cashew
- If the jackfruit comes in large pieces, pulse it in the food processor or shred it with your hands.
- In a large skillet add the tablespoon of oil and the sliced onion. Leave it for about five minutes or until it is translucent. Do not let it brown.
- In the meantime, puree the tomatoes, chipotle pepper and salt in the bowl of a food processor.
- When the onion is ready, add the shredded jackfruit, the pureed tomato with chipotle pepper, and the potatoes. Cover and leave for 15 minutes or until the tomato and potatoes are cooked.
- Taste and adjust the seasoning if necessary, add the dried oregano and prepare the tacos.
- Make your tacos in a hot corn tortilla, finish with crema, sliced onion, avocado or your favorite toppings.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.