An amazing taco filling that can be found at every street-food stand in Mexico City. Our authentic  flavours are the deeply smoky, slightly spicy and earthy flavours of a chipotle blend that completely transform simple ingredients into zesty tinga-style tostadas. We've put a twist on a classic salsa by doing roasted cherry tomatoes mixed with a special salsa sauce to get a sweet but warm heat!

Cook our delicious Mexican Tinga in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Mexican Tinga. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Chipotle Rub pot, a Salsa Paste pot and a Smoky BBQ Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Mexican Tinga in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Chipotle Rub
  • Salsa Paste
  • Smoky BBQ Paste

Your shopping list for 2 servings:

  • 200g Quorn chicken style pieces
  • 4 tortillas (preferably corn)
  • 70ml soured cream
  • Guacamole (store bought or home-made) (optional)
  • 250g cherry tomatoes
  • Cheddar cheese (optional)
  • 2 spring onions (optional)
  • 1 lime (optional)
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Our 20 minute recipe

  1. Roast the tomatoes

    Heat the oven to 200C/fan 180C/gas 6. 

    Place your tomatoes on a baking tray and pop in the oven for 10 mins so they become slightly blistered.

    Meanwhile, see step 2.

  2. Marinate the quorn

    Place the quorn chicken style pieces in a bowl with the lime zest and CHIPOTLE RUB.

    Now quarter the lime and squeeze the lime juice into the bowl too and mix everything into the quorn.

    Heat 1 tbsp oil in a pan over medium high heat and then add the marinated quorn, stirring occasionally for 5-6 mins.

  3. Prep the soured cream and salsa

    While the tomatoes and quorn are cooking stir the SMOKY BBQ PASTE through the soured cream, then keep in the fridge until needed.

    Take the tomatoes out of the oven when ready and carefully mash them up with a fork, mixing the SALSA PASTE through them. Keep aside.

  4. Put it all together and serve!

    To construct your tinga, place a dollop of guacamole (if using) in the centre of each tortilla, followed by the quorn, salsa BBQ soured cream, and grated cheese (if using) with a squeeze of lime.

    Finally, wrap the tortilla up as tightly as you can and get stuck in!


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Mexican Tinga Top Reviews

Louise - 22nd May 2020

Everyone liked this

Louise - 22nd May 2020

Everyone liked this

Damion - 7th May 2020

Great dish

Damion - 7th May 2020

Great dish

Lindsey - 14th August 2019

I added green peppers to the Quorn mix. With avocado rather than guacamole. Very nice and easy to make. Would order again.

Steve - 6th July 2019

Good heat

Wendy - 9th June 2019

We made this with wraps as easier to eat, brilliant mix of flavours. I am allergic to avocado so we substituted for a pepper mix. East to make and delicious to eat.

Amy - 15th May 2019

Very tasty. Quick and easy but a bit fiddly/messy to eat

Claire - 8th May 2019

Not too spicy, easy to make and totally delicious!

Kim - 20th April 2019

Gorgeous

Cheryl - 6th April 2019

Perfect and not TOO spicy for my fussy teen

Marion - 1st April 2019

Gorgeous! Full of flavour and beautifully spicy. One of my favourites.

Jessica - 1st April 2019

Loved this, so quick and tasty

Regina - 14th March 2019

Perfect! Will order again

Donna - 24th February 2019

Would reccomend using more wraps, 4 wraps were very full and difficult. To eat

Donna - 18th February 2019

This made 4 very full wraps, which were quite messy to eat - I would suggest using more wraps

Janine - 18th February 2019

Love this. Very tasty. I serve in soft taco shells. My only complaint, there's not enough of it. We don't have big appetites, but this is a side to other Mexican dishes.

Marion - 26th January 2019

I wouldn’t say this was mild! However, it was delicious - spicy and full of flavours. I’m not keen on meat substitutes so I used Halloumi cheese instead of the quorum chicken. It worked really well.

Claire - 21st January 2019

Sooo tasty!! It was nice and spicy and my hubby and I loved it! ??????

Helen - 20th October 2018

Very good

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