Today’s recipe features a very popular dish in Mexico.
Tinga refers to a dish that includes shredded meat and this is one of my favorites. As you know, fresh, natural, quality ingredients are a way of life for Latinas, a tradition passed down from our mothers and grandmothers, and we always use them when we cook for our families.
This is a compensated campaign in collaboration with Hunt’s® Tomato Sauce and Latina Bloggers Connect. As always, my opinions, comments and love for tomatoes are my own.
This particular recipe includes a tangy blend of citrus, tomatoes, chile, and spice. It can be eaten on its own with rice and beans, but also makes excellent tacos and tostadas.
Since I cook with a lot of tomatoes, I always have cans of Hunt’s tomatoes in my pantry. I like them because they don’t have preservatives, are 100% natural, and are grown and canned at the point of perfection in sunny California, so they’re great for my dishes.
In this recipe I used tomato sauce to combine with my spices, chiles, and vinegar, and I used a can of the Fire Roasted Tomatoes, which gives the dish a delicious, smokey flavor. I recommend cooking the meat ahead of time, or, if you have leftover meat from the day before, combine it with this recipe and you’ll have a delicious dinner in minutes.
Chicken and Pork Tinga with Chipotle and Orange
- 6-8 Servings
- Prep Time (without taking into consideration the time for cooking the meat): 10 minutes
- Beginning to end: 35 minutes
- 350 gr (12 oz) chicken breast, cooked and shredded
- 350 gr (12 oz) pork loin, cooked and shredded
- 3 Tbsp Olive Oil
- 1 medium yellow onion, sliced
- 3 garlic cloves finely minced
- 1 can (14.5 oz) Hunt’s Fire Roasted Diced Tomatoes
- 1 can (15 oz) Hunt’s Tomato Sauce
- 1/2 cup juice of an orange
- 5 whole achiote seeds*
- 2 chipotle chiles in adobo, without seeds
- 1 Tbsp chicken bullion powder
- A pinch of red chile flakes.
- 2 Tbsp white vinegar
- green onions, orange slices, and avocado slices for garnish
*Achiote is a spice from the Yucatán in México. Generally it’s combined with orange juice and together create a delicious, tangy flavor. You can find it in seed form, in powdered form (also known as annato), and as a paste. If you find it in the powdered form use 1/4 teaspoon instead of the 5 seeds, if you find in paste form, cut about 1 cm (1/2 inch) off the end of the rectangle.
To save time, consider cooking the meats the day before.
Heat the olive oil in a large pot. Add the onion and garlic and cook until the onion is transparent, approximately 5 minutes. Add the tomatoes, stir, and let cook for 5 minutes, stirring occasionally.
Meanwhile, in a blender add the tomato sauce, orange juice, achiote seeds, chipotle chiles, chicken bullion powder, red chile flakes, and white vinegar. Cover and blend until all the ingredients have been integrated into a smooth and slightly creamy salsa.
Add the blended salsa in with the onion and tomato, mix well.
Lastly, add the shredded pork and chicken and mix in gently. When the whole thing starts to simmer, lower the temperature to medium, cover the pot, and let cook for 15 minutes, stirring occasionally and gently.
Serve in tacos, tostada, or next to black beans.
Create your own new family cooking traditions with your children using this collection of exclusive Hunt’s®-Kraft® recipes right here (in Spanish, but you can switch to English on the page). And for more recipes, visit Hunt’s on Pinterest and Hunt’s® on Facebook.