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Susana Villasuso's pulled mushroom tinga tacos recipe
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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
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
1 of your 5-a-day and a source of fibre
Each serving contains
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Energy
1520kj
362kcal
18%
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Fat
10g
15%
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Saturates
3g
14%
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Sugars
7g
8%
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Salt
1.8g
29%
of the reference intake
Carbohydrate 49.4g
Protein 13.5g
Fibre 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.
*To make this vegetarian, use tamari.
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.
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