SMOKY MUSHROOM TINGA (VEGAN AND GLUTEN-FREE)

This savory, meaty, vegetable tinga is perfect for any one of your favorite Mexican dishes.

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Course: Entree, Main Course

Cuisine: Mexican

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: Servings

Calories: 87kcal

Author: Linda Meyer

2 teaspoons of avocado oil
24 ounce package of mushroom caps I used Portobello – stems removed and finely chopped
1 small red onion – peeled and finely chopped
1 small orange or yellow bell pepper- seeds removed and finely chopped
1 poblano chili pepper – roasted skin removed, seeds removed, finely chopped
1 cup of cilantro leaves coarsely chopped
1/2 cup of water
1 teaspoon of chili powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of ground sea salt
1/2 teaspoon of cumin
Black pepper to taste

Roast the poblano pepper on an open gas flame or in a 400° oven until the skin is blackened and blistered. Place on a plate and cover with a bowl to steam for approximately ten minutes. Scrape off the skin and remove the seeds and finely chop.
Heat one teaspoon of the oil in an iron skillet on medium heat. When the oil is hot add the mushrooms and cook until the water is released and they are nicely browned. Push them to the side and add the second teaspoon of oil to the pan and add the onions and bell pepper. Cook until they are soft and lightly browned. Add the pablano pepper.
Deglaze the pan with the water and scrape the bottom of the pan with a spatula to remove the pieces of vegetable that are stuck to the pan.
Add the spices and stir to coat well. When the water is evaporated mash and grind the mixture until it looks like crumbles. Turn the heat down to a low simmer and cook for ten minutes. Stir frequently.
Add to your favorite Mexican dish and enjoy!

The Nutrition Facts are an estimate only.