Spaghetti Squash Tacos

vegetarian tacos tinga style

Spaghetti Squash Tacos (Tinga Style) is a vegetarian taco inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato. It can be eaten as a taco or with rice…or any way you wish!

Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.

If you want to have a traditional Mexican taco night, be sure to get yourself some corn tortillas and Queso Oaxaca.

Looking for some more recipes with Guajillo Chilis? Check out this one.

vegetarian tacos tinga style
Spaghetti Squash Tinga Style
Print Recipe
Spaghetti Squash Tinga Style is a vegetarian dish inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato and can be eaten with rice, on a taco or any way you wish! Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
vegetarian tacos tinga style
Spaghetti Squash Tinga Style
Print Recipe
Spaghetti Squash Tinga Style is a vegetarian dish inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato and can be eaten with rice, on a taco or any way you wish! Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
Spaghetti Squash
  1. Half each spaghetti squash and drizzle with olive oil, salt & pepper. Place on a baking sheet, face down, and roast in the oven at 450 for 15-20 minutes.
  2. Once squash is slightly soft, take out of the oven and let cool. Once completely cooled, use a fork to scrap the flesh out. The flesh will naturally come out in strings.
    spaghetti squash vegetarian tacos
Tinga Sauce
  1. Place dried chilies, cumin & coriander in a small pot with 2 cups of water. Let simmer for 20 minutes while squash cooks.
    guajillo chilis for Mexican tinga sauce
  2. Heat 3 T olive oil in a separate pot and add sliced onions in batches to caramelize. When caramelizing onions, be sure to cook in small batches. If the pot is too crowded or not hot enough, the onions will steam and not get brown. Continue cooking onions adding more as the previous batch is complete. Be sure to season each batch with salt and pepper.
  3. After chilies & spices have simmered, add to a blender or food processor with 4 tomatoes. Season with salt and blend until liquid. (I usually quarter the tomatoes before adding to the blender/processor.)
  4. Once your sauce is blended and onions are caramelized, pour your sauce into the onion pot and simmer 3-5 minutes. Stir occasionally and season with salt/pepper if necessary.
  5. Combine sauce, shredded squash and chopped cilantro together. Enjoy!
Recipe Notes

Be sure to season at every step and taste as you go!

This recipe is all about building and coaxing flavors, so slow and steady will always give you a more flavorful product.

Pro Tip for Timing:

  1. Put squash in the oven
  2. Put chilies and spices in the pot
  3. Cook your onions with the above is cooking
  4. Pull out your squash and turn off your chilies
  5. Blend your sauce & add to the onion pot
  6. While sauce is simmering, shred your squash with a fork

**Doing this recipe in those steps will make the different steps feel less overwhelming!

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Chili Braised Pork Tacos & Salsa

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

These chili braised pork tacos are one of my family’s all-time favorite recipes, and one that I’ll often make in my cooking classes as well!

Chili braised pork tacos are practically foolproof and very popular – making this the perfect party meal, make-ahead dinner option, or simple Sunday dish. The chili-braised pork tastes better the longer it sits, too, so make a big batch and freeze some for later if you get the chance.

The base of this dish, the pork shoulder, follows along the guidelines I’ve laid out in the braising section. Remember that the perfect braise builds a flavor that works along with the rest of the ingredients it’s paired with; turn a cheap cut of meat into the star attraction with just a few simple tricks!

Chili-braised pork tacos and salsa are great on their own, but if you’re looking for a different side, I really recommend this simple corn salsa.

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

Chili Braised Pork Tacos & Salsa

Print Recipe

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

Chili Braised Pork Tacos & Salsa

Print Recipe

Ingredients
Chili Braised Pork

Pico de Gallo

Spice Rub


Servings:

Instructions
Chili Braised Pork
  1. Coat pork in spice rub & salt, pepper.
    (You will have left over rub. Keep it in a jar for another dish/time!)

  2. Sear pork in a dutch oven or saute pan until dark, golden brown on all sides.

  3. Remove pork and add all veggies. Cook until charred and slightly cooked

  4. Deglaze with bottle of beer

  5. Put pork back into dutch oven & add enough water until pork is ¾ covered.
    (If you don’t have a dutch oven & have seared your pork & veggies in a sauté pan, place everything in an oven safe pot & cover.)

  6. Cook at 275-300 degrees for 3-4 hours, until pork is falling apart.
    (You should be able to put your fork in the pork and pull it apart without any resistance)

  7. Once cooked, let everything cool in the braising liquid.

  8. I often make 1-2 days ahead and put the whole pot in the fridge to cool. If that is the case, just warm the pork up when you are ready to shred it.

  9. Shred pork and strain braising liquid. Then, add pork to the strained liquid. You may need to reheat everything slightly if it has cooled completely.

    (Don't boil when reheating, you will toughen the meat)

Pico de Gallo
  1. Dice tomato, avocado, onion jalapeno & cilantro

  2. Mix with lime juice & season generously with salt/pepper

Recipe Notes

There are no quantities for the PICO DE GALLO. That is because you can make it to your own liking.

I typically like my Pico de gallo heavy on the lime and cilantro, but it's a personal choice.

TASTE AS YOU GO and remember you can always add more of an ingredient!

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