Sourcing and Preparing Plant-Based Chicken for Tinga
If you’re like me, you’re always on the hunt for creative ways to spruce up your plant-based cooking repertoire. Lately, I’ve been obsessed with crafting these vegan chicken tinga tacos that deliver a punch of flavor and a fiesta on your plate. First things first, let’s talk about the star of the show: the plant-based chicken.
When it comes to plant-based chicken, there’s a plethora of options out there. I’ve tried everything from store-bought brands like Gardein and Beyond Meat to homemade seitan, but you can also use shredded jackfruit for a different texture. Today, I’m focusing on using soy curls because they soak up all the flavors beautifully. Soy curls are made from whole soybeans, making them minimally processed and packed with protein.
To prep the soy curls, you’ll want to rehydrate them first. It’s super easy: simply soak them in warm water or vegetable broth for about 10-15 minutes until they soften up. Once rehydrated, squeeze out excess liquid and pat them dry with a paper towel. This will help them absorb the flavors of our tinga sauce more effectively. Now, let’s get to the fun part—cooking!
Crafting the Smoky and Spicy Tinga Sauce
The soul of any good tinga dish is its smoky and spicy sauce. Traditionally, tinga sauce is made with tomatoes, chipotle peppers, onions, and garlic. For our vegan version, we’ll stick to those classic ingredients with a few adjustments to maximize flavor while keeping it plant-based.
Here’s what you’ll need:
1 medium onion, finely chopped
3 cloves garlic, minced
2 large tomatoes, chopped
2 chipotle peppers in adobo sauce
finely chopped
1 tablespoon (15ml) adobo sauce from the chipotle can
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 cup (240ml) vegetable broth
2 tablespoons (30ml) olive oil
Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until they become soft and fragrant. Next, toss in the chopped tomatoes, along with the chipotle peppers and adobo sauce. Sprinkle in the cumin, smoked paprika, and oregano, then let everything simmer together for about 10 minutes. Make sure to add vegetable broth to prevent the sauce from drying out. By the end of this simmer session, your kitchen should smell absolutely heavenly.
Transfer the sauce to a blender or use an immersion blender to purée until smooth. Return the sauce to the skillet and bring it to a gentle simmer. Finally, stir in the rehydrated soy curls, making sure they’re fully coated in this smoky, spicy goodness. Let it cook for another 5-7 minutes or until the soy curls have absorbed all those wonderful flavors. Trust me, the wait is worth it!
Assembling and Serving Chicken Tinga Tacos
Now that our tinga filling is ready, it’s taco time! Make sure you have your favorite taco shells or tortillas on hand. For a bit of extra flair, I love to use homemade corn tortillas or even char some store-bought ones on an open flame for a smoky touch.
Here’s how to assemble your tacos:
1. Start with a Base: Lay down your tortillas or taco shells on a plate. You can warm them up in a dry skillet for a few seconds on each side or in the microwave under a damp towel to make them pliable.
2. Add the Tinga: Spoon in generous amounts of your vegan chicken tinga filling. Don’t be shy with this—it’s the star of the show!
3. Top It Off: Now comes the fun part—toppings! I love to pile on shredded lettuce, diced avocado, chopped cilantro, and pickled red onions for a burst of color and freshness. A dash of lime juice and a sprinkle of vegan cheese can also elevate your tacos to the next level.
4. Serve and Enjoy: Pair your tacos with a side of refried black beans or some Mexican rice, and you’ve got yourself a full-on fiesta.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.