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Mushroom Tinga Burrito Bowl

Print Recipe
Prep Time 2 hours
Cook Time 40 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

Pickled Red Onions
  • 1 red onion sliced into rings
  • 3/4 cup white vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 10-12 black peppercorns
  • 2 bay leaves
Cumin Lime Rice
  • 2 cups uncooked brown rice
  • 4 cups vegetable stock
  • 1 tsp ground cumin
  • 1/2 tsp salt
Mushroom Tinga Burrito Bowls
  • 4 chipotle peppers in adobo
  • 2 limes juiced, divided
  • 2 tbsp olive oil
  • 1 sweet onion diced
  • 4 cloves garlic minced, divided
  • 227g button mushrooms
  • 227g cremini mushrooms quartered
  • 1 can diced tomatoes
  • 1/4 cup vegetable stock
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 avocado diced
  • 10-12 cherry tomatoes quartered
  • 1-2 jalapenos quartered and sliced
  • 1/4 cup cilantro finely chopped
  • 1/2 tsp salt
  • 1 batch Cumin Lime Rice See above
  • 1-2 handfuls tortilla chips
  • 1/4 cup feta cheese crumbled
  • 1 batch Pickled Red Onions See above

Method
 

Pickled Red Onions
  1. In a small bowl, whisk to combine the vinegar, salt and sugar. Whisk until the sugar is mostly dissolved. Set aside.
  2. Place the onion in a medium-sized bowl and cover with the vinegar mixture. Add the peppercorns and bay leaves and cover. Let stand at room temperature for at least 2 hours. Or transfer to the fridge and let pickle overnight.
Cumin Lime Rice
  1. Stir to combine all ingredients in a medium saucepan. Place over medium-high heat and bring to a boil. Reduce to a simmer. Let cook covered for 35-40 minutes or until the moisture is absorbed and the rice is fluffy.
  2. Take the rice off of the heat. Fluff with a fork and replace the cover. Set aside until ready to serve.
Mushroom Tinga Burrito Bowls
  1. Place the chipotle peppers and juice of 1 of the limes in a food processor. Blitz until smooth. Transfer to a bowl and set aside.
  2. Heat the olive oil in a large, deep skillet until shimmering. Add the onion along with a healthy pinch of salt. Lower the temperature and sweat the onions for 10 minutes or until translucent. Not browned. Add 3 cloves of the garlic and saute until fragrant, about 2-3 minutes more.
  3. Increase the heat to medium and add the mushrooms along with another pinch of salt. Saute until the mushrooms are well browned, about 10 minutes.
  4. Pour the chipotle puree into the skillet along with the can of tomatoes, stock, oregano, and cumin. Increase the temperature and bring the mixture to a boil. Reduce to a simmer and cook uncovered for 15-20 minutes or until the sauce has reduced to a jammy consistency. Take the mushrooms off of the heat and keep warm until ready to serve.
  5. While the mushrooms are simmering, place the avocado, cherry tomatoes, jalapenos, cilantro, salt, the remaining lime juice and the remaining clove of garlic in a large bowl. Toss to combine. Set aside.
  6. To build the bowl, create an even layer of Cumin Lime Rice on the bottom of the bowl. Spoon the mushrooms on top, and the avocado salsa beside the mushrooms. Add 6-7 rings of the pickled red onions, and a handful of tortilla chips. Finish the bowl with crumbled feta and additional cilantro. Serve immediately with hot sauce.