Susana Villasuso's pulled mushroom tinga tacos recipe
Chef Susana Villasuso shares her super-quick taco recipe that's great served as part of a Mexican-inspired sharing spread. ‘Tinga sauce is incredibly easy to prepare', explains Susana. 'It’s usually served with chicken, but I’ve created a mushroom version for when you want more veggies'.
See method- Serves 4
- Takes 20 mins
- 362 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 1½ tbsp rapeseed oil
- 1 onion, finely sliced
- 1 garlic clove, minced
- 1 tbsp chipotle chilli paste
- 3 vine tomatoes, grated
- 150g pack Tesco Finest oyster mushroom cluster, shredded into strips
- 2 tsp Worcester sauce or tamari*
- 392g tin refried beans
- 8-pack mini white tortilla wraps
- 60g reduced-fat salad cheese
- 5g fresh coriander, chopped
- 2 limes, cut into wedges
Each serving contains
- Energy
- 1520kJ 362.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 1.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 49.4gProtein 13.5gFibre 8.5g
Method
- For the tinga sauce, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and fry gently for 5 mins until softened. Add the garlic and chipotle paste, stir well and cook for another 5-6 mins until fragrant. Add the grated tomato, season to taste, then simmer for 10 mins until the liquid reduces and the mixture thickens to a rich sauce.
- Meanwhile, in a separate frying pan, heat the remaining oil over a high heat. Add the mushrooms and sauté, seasoning with the Worcester sauce or tamari, and salt and pepper to taste. Cook for 2-3 mins until they have taken on some colour. Add the sautéed mushrooms to the tinga sauce and stir to combine, then remove the pan from the heat.
- Warm the refried beans in a pan, then set aside. Heat the tortillas for 1 min either side in a nonstick pan, then wrap in a tea towel to keep warm.
- Top the warm tortillas with a spoonful of the beans, followed by the pulled mushrooms. Crumble the salad cheese on top, garnish with the coriander and serve with the lime wedges.
- See more Recipes from around the world
Freezing and defrosting guidelines
Freeze the filling only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
