Vegan Tinga

INGREDIENTS 8 Servings

• 2 teaspoons McCormick® Garlic Powder
• 1 teaspoon McCormick® Oregano Leaves
• 1 1/2 teaspoons sea salt from McCormick® Sea Salt Grinder
• 1/2 teaspoon McCormick® Coarse Ground Black Pepper
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 teaspoon McCormick® Paprika
• 3 cups onions, thinly sliced
• 1/2 cup grated carrots
• 2 pounds oyster mushrooms, cut into thin strips
• 4 large Roma tomatoes, coarsely chopped
• 1 teaspoon McCormick® Chipotle Chili Pepper

INSTRUCTIONS

1. Mix garlic, oregano, salt and pepper in small bowl; set aside.

2. Heat oil in large skillet on medium heat. Add tomato paste and paprika; cook 2 minutes, stirring constantly. Add onions and carrots and cook until softened. Stir in spice mixture and sliced mushrooms; cook 10 minutes, stirring frequently.

3. Meanwhile, place tomatoes and chipotle chili pepper in blender container; cover. Blend on high until smooth.

4. Add tomato mixture to the pan with mushroom mixture. Reduce heat to medium-low and cook until liquid has been reduced to about one-fourth its original volume and has the consistency of pulled chicken.

5. Serve with your favorite vegan accompaniments, such as corn tortillas or tostadas, fresh lime wedges, diced tomatoes, refried beans, shredded lettuce, vegan cheese, vegan sour cream, cilantro, fresh salsa and/or fresh chilies.

Test Kitchen Tips:

• Make sure to cut the mushrooms and onions into thin strips to mimic pulled or shredded meat.
• The purpose of cooking down the veggie mixture until it has reduced to one-fourth its original volume is to concentrate the flavor and give it the look and feel of shredded meat.

Fuente: McCormick

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