Tinga is a classic Mexican guisado of shredded meat (beef, chicken, or pork) in a smoky chipotle tomato red sauce. This vegan tinga tacos recipe is made with jackfruit, and I promise you each bite is extremely delicious.
What is 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), and as a filling for quesadillas, sopes, or empanadas. It is also perfect for serving as a main with brown rice and refried beans on the side.
How to make vegan tinga?
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 as other meats do; it is the vegan pulled chicken version.
And the good thing about this recipe is that it is straightforward to veganize. You can also use other vegetables like carrots, cauliflower, or even hydrated hibiscus flowers to make it. Once you learn how to make the delicious sauce for classic tinga, you’ll see how easy it is to use with other ingredients.
How to make vegan tinga with jackfruit 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 (affiliate link). Yes, it is that easy!
- Shred the jackfruit
You can shred the cooked jackfruit in the food processor (affiliate link) 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), and the sliced potatoes, and let it simmer over medium heat. Stir from time to time.
- Serve
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, which 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. Some people call them tingadillas.
I like to finish my vegan tinga tacos with thinly sliced red onion, a spoonful of vegan crema, and avocado slices. But they will also taste amazing with shredded lettuce or some cilantro.
Or you could even make vegan tinga tostadas.
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 vegan Mexican recipes that you may like:
- Enmoladas, mole enchilada
- Chipotle creamy tomato soup
Share a picture of your dish on Instagram or Facebook. If you are making this later, save it on Pinterest. Don’t forget to leave a five-star review and your comments, suggestions, or questions. Promise I’ll answer as soon as I get them.
Vegan tinga tacos
Equipment
- Food processor
- Skillet
Ingredients
- 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
To serve
- Corn tortillas
- Avocado
- Red onion sliced
- Cream I always use cashew
Instructions
- 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.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Sarten con tapa / Dutch oven braiser
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I just love jackfruit, but cant find it in Sweden unfortunately ?
Omg… that is sad, not even online on health store?? You know what, you could substitute with chickpeas, shredded cabbage or shredded oyster mushrooms.
I have never tried jackfruit. Where I can find it?