Tinga is an authentic Mexican dish that originated in Puebla, Mexico. It is typically made with shredded chicken and is famous for its saucy, smoky flavor with a mild kick.
I made a vegan version using jackfruit and I’m super excited to share it with you all! It used to be one of my favorite dishes because of how much flavor it has. Fun fact: the flavor comes from the seasonings, spices, chipotle peppers and tomatoes not the chicken. I was so happy when I found out I could veganize it!
This is such an easy recipe since you don’t have to cook jackfruit, it’s all ready to go. You only have a few steps to do:
Dice tomatoes + onions, mince garlic
Open some cans
Saute + simmer ingredients
… SO EASY!
I absolutely love how versatile this is! The most authentic way to eat it is on tostadas with a little drizzle of sour cream on top. However, we made it with a twist and loved it:
We added black beans for extra protein, sour cream, guac, chips, fresh herbs and OH MY!
You can also enjoy it in taco form:
Tips & Substitutes:
It’s hard to substitute the jackfruit but if you can find or make a shredded seitan that does not have any seasoning then you’ve got a great substitute!
You can use 1/4 pre-made vegetable broth instead of the No Chicken Better than Bouillon + water.
I would not recommend substituting anything else for this recipe as it is already very simple and authentic as possible.
Tip: Great for meal prep! Tastes better the day after because all the flavors marinate.