Ingredients per serving


Prepare the Tinga Tomato Sauce

Prepare Mushroom Tinga

  • Olive oil 2.0 oz
  • Spanish onions, large, peeled and sliced 1.0 each
  • Bay leaf, dried 2.0 each
  • Mushrooms, shiitake 5.0 oz
  • Mushrooms, oyster 5.0 oz
  • Kosher salt, to taste
  • Black pepper, to taste

Assemble the Tacos

  • Corn tortillas 4.0 each
  • Sour cream 1.0 cup
  • Queso fresco 1.0 cup

These Mushroom Tinga Tacos from Michelin Star Chef Carlos Gaytán combine Pueblan flavors with vegetarian appeal. Knorr Professional Caldo de Vegetales is used to bring out the authentic flavors of Mexico.



  1. Prepare the Tinga Tomato Sauce

    • In a medium saucepan, combine the canned tomatoes, garlic, bay leaves, and chipotle chile peppers.
    • Mix the Knorr® Professional Caldo de Vegetales with water, then add this mixture to the saucepan with the tomatoes
    • Cook over medium heat for about 10 to 15 minutes, or until the tomatoes have softened.
    • Transfer the tinga tomato sauce to a blender and blend until the mixture is smooth and homogeneous
    • Set aside.   
  2. Prepare Mushroom Tinga

    • In a large skillet, heat the oil over medium heat. 
    • Add the onion to the skillet and cook until it becomes golden brown and caramelized, approximately 10 minutes.
    • Incorporate the bay leaves, shiitake and oyster mushrooms into the skillet. Continue cooking for about 5 more minutes, until the mushrooms are tender and have taken on a golden brown color.
    • Season with salt and pepper according to taste. Note: Once the sauce is well incorporated, discard the bay leaves from the skillet.
    • Pour the previously prepared tinga tomato sauce over the cooked mushrooms in the skillet. Allow the mixture to cook over medium-low heat, stirring occasionally, for about 10 minutes or until the mushrooms begin to soften.   
  3. Assemble the Tacos

    • Warm a corn tortilla on a comal or skillet.
    • Add mushroom tinga on top of the tortilla.
    • Garnish and serve with sour cream and queso fresco.