A Mexican vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Onion benefits from organic sourcing as they are often sprayed with pesticides. If possible, choose organic for the leafy cilantro due to its delicate nature.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 chipotle peppers in adobo, chopped
• 400 g canned jackfruit in brine, drained and shredded
• 400 g canned tomatoes, crushed
• 8 corn tortillas
• to taste sea salt
• to taste fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and cook until soft and translucent.
3. Stir in the garlic, oregano, and cumin, cooking for another minute until fragrant.
4. Add the chipotle peppers and mix well.
5. Add the shredded jackfruit and cook for 5 minutes, stirring occasionally.
6. Pour in the crushed tomatoes and bring the mixture to a simmer.
7. Cook for 15 minutes, letting the flavors meld and the jackfruit become tender.
8. Season the tinga with sea salt to taste.
9. Warm the corn tortillas in a dry skillet over medium heat.
10. Serve the tinga in the warm tortillas, topped with cilantro and lime wedges.

Notes

• For added heat, use an extra chipotle pepper.
• Pair with black beans or a green salad on the side.
• Canned jackfruit can be replaced with fresh if available, adjust cooking time accordingly.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.