Cauliflower Tinga

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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
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.
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