Vegan Tinga

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:
  1. Dice tomatoes + onions, mince garlic
  2. Open some cans
  3. Shred jackfruit
  4. Saute + simmer ingredients
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.
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Vegan Tinga

  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes


  • 1 tbsp neutral oil
  • 3 cups diced tomato
  • 1 medium sweet onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup water
  • 12 tsp vegan Better Than Bouillon
  • 23 chipotles in adobo sauce, diced
  • 2 tbsp adobo sauce
  • 1/2 tsp cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste


  1. Open cans of jackfruit, drain and rinse well to get rid of the brine flavor. Pat dry with paper towel and set aside.
  2. Make a vegetable broth by whisking the Better than Bouillon into 1/4 cup water.
  3. Turn a pan on medium heat and add the oil. Once oil it hot add chopped onions and cook for 5 minutes. Add garlic and cook for another 1-2 minutes.
  4. Next, add vegetable broth, diced tomatoes, diced chipotles, adobo sauce, cumin and oregano. Simmer for 10 minutes until tomatoes are well cooked. Mash the tomatoes with the back of your spoon while they are cooking to get more of a sauce.
  5. After about 10 minutes add the jackfruit, salt, pepper, mix well and simmer for an additional 6-7 minutes.
  6. Garnish with cilantro or parsley and serve with tostadas, on a salad, burrito, or in tacos!


  • Serving Size: 6 servings

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