Go Back
Air Fryer Mushroom Tinga Flautas Recipe
Ben Carraoli

Air Fryer Mushroom Tinga Flautas Recipe

I recently made these air fryer mushroom tinga flautas, and I couldn’t wait to share how amazing they turned out. The mushrooms cooked in a smoky chipotle tomato sauce, rolled up in crisp corn tortillas, and air-fried to golden perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 3 large Roma tomatoes cored and chopped – fresh tomatoes give the sauce a bright, natural flavor.
  • 1 teaspoon dried Mexican oregano – adds a warm earthy aroma.
  • 1 chipotle pepper in adobo – for that signature smoky heat.
  • ¾ cup vegetable broth – keeps the sauce silky.
  • 1 teaspoon salt – enhances all the flavors.
  • 1 tablespoon vegetable oil – for sautéing the mushrooms.
  • 1.5 lb mushrooms sliced into strips (cremini and shiitake or oyster) – fresh mushrooms give the best texture.
  • ½ teaspoon salt – balances the flavors.
  • ⅛ teaspoon freshly ground black pepper – adds subtle spice.
  • 1 large white onion thinly sliced – caramelizes beautifully for sweetness.
  • 3 garlic cloves minced – adds depth to the sauce.
  • 12 corn tortillas – warm and pliable for rolling.
  • ½ cup almond crema or vegan sour cream – for creaminess and tang.
  • 2 Roma tomatoes diced – for freshness and garnish.
  • ½ head green leaf lettuce or Romaine shredded – adds crunch.

Method
 

  1. Start by blending tomatoes, oregano, chipotle pepper, vegetable broth, and salt until smooth. This smoky sauce is the heart of the dish and gives the mushrooms all their flavor.
  2. Heat oil in a skillet and sauté mushrooms with salt and pepper until golden brown, about 6–8 minutes. Add onions and cook until softened, then garlic for one minute. Pour in the sauce and simmer on low for 13–15 minutes until thickened.
  3. Warm the tortillas briefly, then place 1 tablespoon of mushroom filling in each. Roll tightly, seam-side down, to prevent unrolling while cooking.
  4. Preheat the air fryer to 385°F. Arrange the flautas on the crisper plate, seam-side down, and cook for 7–8 minutes until golden and crispy.
  5. Top the crispy flautas with shredded lettuce, diced tomatoes, thinly sliced red onion, and almond crema. Serve immediately for the best texture.

Notes

  • I always soften tortillas before rolling to prevent cracking.
  • Placing flautas seam-side down ensures they don’t unravel in the air fryer.
  • Adjust chipotle quantity depending on how spicy you like it.
  • Let the mushroom filling cool slightly before rolling to make handling easier.