15-30 min6 - 8 minutesace blender

Cauliflower Tinga

By Leslie Harris de Limón

6 - 8 minutes

15-30 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Ace Blender, Pressure Cook, Sauté

Cuisine: Mexican

Diet: Dairy Free, Gluten Free, Vegetarian

Yield: 6 - 8 minutes

Ingredients

4 roma tomatoes
2 - 4 chipotle chiles in adobo sauce
1 tbsp vegetable oil
1 medium onion
2 cloves garlic
1 head cauliflower
coarse salt
freshly ground black pepper
Corn tortillas
Pickled Red Onions
chopped fresh cilantro

Going meatless has never been easier with something as tasty as this Cauliflower Tinga. Tender pieces of cauliflower braised in a simple tomato-chipotle sauce can be served as a meatless filling for tacos, tostadas, burritos, or even enchiladas, but it also makes for a delicious side dish loaded with spicy flavor. For a quick and easy meatless meal, serve it atop warm corn tortillas and garnish with pickled onions and chopped cilantro.

INSTRUCTIONS

In a blender, purée the tomatoes, chipotle chiles, and 1 cup water until smooth.
Set the Instant Pot to Sauté and adjust to More or High. Heat the vegetable oil in the pot, add the onion and garlic, and sauté for 2 to 3 minutes, or until the onion is translucent.
Stir in the cauliflower and tomato-chipotle purée. Season with salt and pepper.
Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 10 minutes on high.
When cooking is complete, quick release the pressure. Unlock and remove the lid.
Spoon the Cauliflower Tinga onto corn tortillas. Garnish with pickled red onions and chopped cilantro.

Notes

Option tip: Canned chipotle chiles in adobo sauce pack lots of heat. If you’re not a fan of spicy food, omit the chiles themselves and simply add 1 - 2 tablespoons of the adobo sauce for all the flavor of the chipotles without any of the heat.

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About the chef

Leslie Harris de Limón

Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.

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