These mushroom tinga flautas (taquitos) are crispy, spicy, and delicious. The mushrooms are cooked in a spicy chipotle tomato sauce, rolled in a corn tortilla, and cooked until golden brown in the air fryer and topped with vegan crema, crisp lettuce, tomato, and sliced red onion.
Why You’ll Love this Recipe
Traditionally flautas are fried in oil, but I use my Cosori Turbo Blaze Air Fryer for a low-fat version that is just as good as the ones fried in oil. Plus they take only seven minutes in the air fryer and there is no mess to clean up afterwards! They are also, vegan and gluten-free. You can use the filling to make mushroom tinga tacos or tostadas too.
What is Tinga?
Tinga is a dish originally from Puebla that consists of meat, usually chicken, cooked in tomato, onion, and chile chipotle sauce. There are many regional variations, some made with serrano or jalapeño pepper to make them spicier.
Tinga is used as a filling for quesadillas, molotes, tacos, and tostadas. In Morelos, they make a version with a mushroom called hongo de cazahuate, that they use in place of meat.
Ingredients
Corn tortillas: Traditionally flautas are made with corn tortillas, any corn tortilla will work with this.
Mushrooms: For this recipe, I used a mixture of cremini and shiitake mushrooms, but any mushroom will work as long as you cut it into thin strips. You can also use oyster mushrooms or maitake mushrooms and pull them into thin shreds.
Vegan Crema: I make a creamy almond crema to replace Mexican crema, but you can also use a vegan sour cream.
Tomato: Fresh tomato will work best, but during the winter months when tomato is not in season you can use canned diced tomato.
Chipotle Peppers in adobo sauce: These are dried and smoked red jalapeño peppers mixed in a spiced tomato sauce made with paprika, bay leaves, garlic, onions, oregano, salt, and black pepper. You can usually find them canned in the Mexican section of your grocery store.
Lettuce: Any lettuce will work here, I used green leaf lettuce, but I also recommend Romaine.
Place the flautas seam-side down on the crisper plate and cook for 7 to 8 minutes.
Assemble your flautas on a plate and top with lettuce, tomato, thinly sliced onion, and almond crema. Serve immediately.
Expert Tricks and Tips
- Make sure your tortillas are nice and soft before rolling or the tortilla will break.
- You can secure the flauta with a toothpick, but I find it easier to place them seam-side down in the air fryer crisper.
- To make a mild version, omit or reduce the chipotle pepper.
- To make them spicier add another chipotle pepper.
Serving
Serve immediately or they will get soggy. If you are serving this for a crowd, wait to assemble right before serving, or let each person assemble their plate.
Storing
These do not store well after being assembled, but you can store the filling in the fridge in an airtight container for 3 to 5 days or in the freezer for 6 months.
More Vegan Tacos
Air Fryer Mushroom Tinga Flautas
These mushroom tinga flautas (taquitos) are crispy, spicy, and delicious. The mushrooms are cooked in a spicy chipotle tomato sauce, rolled in a corn tortilla, and cooked until golden brown in the air fryer and topped with vegan crema, crisp lettuce, tomato, and sliced red onion.
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Servings: 4 servings
Calories: 360kcal
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Instructions
To make the sauce
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In a blender combine the tomatoes, oregano, chipotle pepper, vegetable broth, and salt and puree until smooth.
To Make the Tinga
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Heat oil in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook, stirring occasionally, until they are golden brown, 6 to 8 minutes. Reduce heat to medium-low and add the onion, cook for 5 to 6 minutes or until the onion softens. Add the garlic and cook for 1 more minute.
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Pour in the sauce and reduce heat to low. Simmer for 13 to 15 minutes or until the sauce thickens and almost completely evaporates. Remove from the heat and let cool slightly.
To Cook the Flautas
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One by one heat the tortillas on a comal over medium-high heat for 30 to 40 seconds on each side, or wrap the tortillas in a moistened paper towel and cook them for 1 minute in the microwave, until they are soft and pliable. Add about 1 tablespoon of filling to each tortilla and roll tightly. Place the rolled tortillas seam-side down on the crisper plate of the Cosori Turbo Blaze Air Fryer and cook for 7 to 8 minutes at 385°F.
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Assemble your flautas on a plate and top with lettuce, tomato, thinly sliced onion, and almond crema. Serve immediately.
Notes
Use 1 can (14.5 oz) of canned tomatoes instead of fresh tomatoes. You can also add avocado slices to add some creaminess.
Nutrition
Serving: 3flautas | Calories: 360kcal | Carbohydrates: 58g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 1308mg | Potassium: 1028mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1153IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 3mg
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
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