Mushroom-Carrot Tinga Tetela
Salsa Roja, Salsa Verde, Sour Cream, Queso Fresco
Chef Nicolas Vera of CasaEma | Houston, TX
Yield: 1 serving
Adapted by StarChefs | September 2025 | Photo: Will Blunt
INGREDIENTS
Salsa Roja:
2 pounds Roma tomatoes
10 cloves confit garlic
1 onion, sliced and caramelized
4 guajillo chiles
2 ounces white vinegar
Kosher salt
Mushroom-Carrot Filling:
3 tablespoons neutral oil
1 pound shaved carrots
1 pound julienned mushrooms
4 ounces apple cider vinegar
Oregano
Tarragon
Salsa Verde:
2 pounds tomatillos
1 bunch cilantro
10 cloves confit garlic
1 onion, sliced and caramelized
2 serrano chiles
Kosher salt
Tetela:
4 ounces masa
To Assemble and Serve:
Oil for frying
Sour cream
Queso fresco
METHOD
For the Salsa Roja:
In a Vitamix Commercial blender, add all ingredients and 1 cup water. Blend until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Mushroom-Carrot Filling:
In a rondeau over medium flame, heat oil. Add carrots and sauté 10 minutes. Add mushrooms and sauté additional 10 minutes. Stir in vinegar, herbs, and 1 cup Salsa Roja. Cook until liquid has reduced and a thick consistency is achieved. Remove from heat and let cool.
For the Salsa Verde:
In a Vitamix Commercial blender, add all ingredients and 4 cups water. Blend until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Tetela:
Using a tortilla press, add masa and flatten into a tortilla. Transfer to a work surface and spread 1 ounce Mushroom-Carrot Filling in the center, leaving 3 inches of space along edges of tortilla. Fold left side of tortilla to the center. Fold right side to the center. Fold bottom of tortilla until just covering Mushroom-Carrot Filling to form a triangle. Brush edges with water and seal. Set aside.
To Assemble and Serve:
In a pot over low flame, heat Salsa Verde. Keep warm. In a pan over medium heat, add Tetela. Cook 5 minutes on each side. Transfer to a work surface and let cool. In a fryer, heat oil to 350°F. Add Tetela to hot oil and fry 4 minutes, or until desired color is achieved. Set aside. Spoon desired amount warm Salsa Verde in the center of a serving plate. Top with Tetela. Finish with sour cream and queso fresco.
