Tinga is a traditional Mexican dish, often made with shredded chicken, that is simmered in a savory and spicy tomato-based sauce. But who said tradition can’t take a vegetarian twist? In this delightful rendition, we are giving the classic Tinga a vegetarian makeover, making use of shiitake mushrooms and Daring brand soy chicken to give you a meatless yet protein-rich treat. This dish embodies a meld of textures and flavors, creating an experience that’s as delightful as it is memorable.
Vegetarian Mexican Tinga Salad with Shiitake and Daring Foods Soy Chicken
Ingredients:
- Shiitake mushrooms, thinly sliced
- Daring brand soy chicken, cut into bite-sized pieces
- Avocado oil
- Salt
- Pepper
- Garlic, minced
- Sazon seasoning
- Chef Merito Pollo seasoning
- Red pepper, thinly sliced
- Onions, thinly sliced
- Garden tomatoes, chopped
For the Sauce:
- Coconut milk
- Adobo peppers (adjust according to spice preference)
- Garden tomatoes, pureed
- Garlic, Salt, Pepper
For Assembly:
- Mexican Tostadas, crumbled
- Sour cream
- Lettuce, shredded
- Fresh red onion, finely sliced
- Queso fresco, crumbled
Instructions:
- Prepare the Tinga Sauce:
- In a blender, combine the coconut milk, adobo peppers, and pureed garden tomatoes until smooth. Adjust the number of adobo peppers based on your desired level of heat. Set aside.
- Cooking the Filling:
- In a large pan, heat avocado oil over medium-high heat.
- Add garlic, onions, and red pepper. Sauté until they begin to soften.
- Add shiitake mushrooms and Daring soy chicken pieces to the pan. Season with salt, pepper, Sazon, and Chef Merito Pollo seasoning. Cook until the mushrooms are tender and the soy chicken is lightly browned.
- Pour the Tinga sauce over the mixture in the pan. Stir well, ensuring all ingredients are well-coated. Let it simmer for 10-15 minutes, or until flavors meld together.
- Assembly:
- In a large salad bowl, lay a foundation of shredded lettuce.
- Top with the Tinga mixture.
- Drizzle or dollop sour cream over the Tinga mixture.
- Sprinkle crumbled Mexican Tostadas over the salad for a crunchy texture.
- Garnish with fresh red onion slices and crumbled queso fresco.
Dive into this salad that plays with contrasts – the spiciness of the sauce balances out with the coolness of the lettuce and sour cream, while the crunch of the tostadas complements the soft texture of the shiitake and soy chicken. It’s an experience that’s bound to get your taste buds dancing!
This is not just a dish. It’s a celebration of flavors, textures, and cultures. Each bite will transport you to the streets of Mexico with an added Asian twist. Whether you’re a vegetarian or just someone seeking an explosion of flavors in their meal, this Tinga salad is your go-to option.
Tip: This salad is best enjoyed with a side of chilled margaritas or lemonade. The tanginess of the drink further enhances the flavors of the salad.
So, the next time you’re looking to elevate your culinary experience, or impress your dinner guests, whip up this Vegetarian Mexican Tinga Salad with Shiitake and Daring Soy Chicken. It’s not just a meal; it’s a journey across continents, right on your plate!
