Make Ahead

Vegan Tinga

by:
June  1, 2024
0
0 Ratings
Photo by Ian
  • Prep time 20 minutes
  • Cook time 2 hours
  • Serves 4
Author Notes

This is one of those recipes... Diana Kennedy was a goddesss, & this is loosely based on a pork tinga she picked up in Puebla.

Holy crap, is this recipe magical. It packs a punch, but it's not too spicy. Serve with tortillas, guacamole, sour cream, the whole nine.

Notes:

(1) Any kind of vegan chicken substitute will do, you just need to be able to shred it a bit. Jackfruit works for this, but needs to be sauteed in oil with bloomed cumin and Mexican oregano.
(2) Get low-sodium versions of your stock. Make it yourself! It's easier to control the level of salt.
(3) To make this more authentic / less vegan (hahaha), swap out the chicken substitute for shredded chicken, the veg. broth for low-sodium chicken broth, and the chorizo for chorizo, for god's sake..! —Ian

What You'll Need
Ingredients
  • 6 ounces soyrizo
  • .5 white onion
  • 2 cups shredded cabbage -- the finer the better
  • 4 cloves garlic
  • 3 roma tomatoes, finely chopped
  • 3 chiles en adobo
  • 2 tablespoons adobo business from the can
  • 2 cups vegan chicken substitute (see notes)
  • .33 cups vegan mushroom or vegan chicken broth
  • 4 tablespoons olive oil
Directions
  1. Torch some stuff: separate the two of the garlic cloves, in their paper and halve the onion. Halve the tomatoes. Place everything under a broiler, onions cut-side up, tomatoes cut-side down, until they're blackened and look burnt. Once cool, peel the garlic and finely dice the onion and tomatoes.
  2. Add the oil, and crumble the soyrizo into a large dutch oven over medium-low heat. The goal here is to gently cook the soyrizo, and to flavor the oil. Don't let it brown.
  3. Drain the fat, reserving ~3tbsp. Up the heat to medium. Toss in the cabbage, the raw and torched garlic, the onion. Now's a good time to add salt! Saute until the vegetables soften.
  4. Dice and add the tomatoes and the chilis. Cook until most of the "juice" has been absorbed or boiled off. The mixture should look almost dry.
  5. Pure taco fodder. You've won the day!

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