Tinga is a Mexican dish of succulent stewed shredded meat. Our meatless version features chickpeas sauteed until crisp and browned and then simmered in a smoky spiced tomato-chili sauce; they’re served wrapped in warm tortillas with Monterey Jack, tangy pickled shallot, a drizzle of crema, and a squeeze of lime. A perfect meatless Monday—or any day of the week—dinner idea.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Shallot
1 unit
Chickpeas
1 unit
Long Green Pepper
1 unit
Lime
1 unit
Tomato
5 teaspoon
White Wine Vinegar
2 tablespoon
Southwest Spice Blend
1 unit
Tomato Paste
1 unit
Veggie Stock Concentrate
6 unit
Flour Tortillas
(Contains Soy, Wheat)
3 tablespoon
Sour Cream
(Contains Milk)
½ cup
Monterey Jack Cheese
(Contains Milk)
Salt
Pepper
1 teaspoon
Sugar
4 teaspoon
Olive Oil
• Wash and dry produce. • Halve, peel, and very thinly slice shallot. Drain and rinse chickpeas. Core, deseed, and finely chop green pepper. Quarter lime. Dice tomato.
• In a medium bowl, combine vinegar, half the shallot, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and 1 TBSP water until sugar and salt are mostly dissolved. • Set aside to pickle, stirring occasionally, until ready to serve.
• Pat chickpeas dry with paper towels; season with half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped, 4-5 minutes. • Transfer to a second medium bowl.
• Heat a large drizzle of olive oil in same pan over medium-high heat. Add green pepper and remaining shallot; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. • Return chickpeas to pan and stir in tomato paste, stock concentrate, remaining Southwest Spice Blend, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until chickpeas are coated in a thick sauce, 2-3 minutes more.
• While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a small bowl, combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Divide tortillas between plates. Fill with chickpea filling, tomato, Monterey Jack, crema, and as much pickled shallot (draining first) as you like. Serve with remaining lime wedges on the side.