avocado

Name: Chicken tinga
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 4 cups shredded rotisserie chicken; ½ cup cooked chorizo (about 6-7 ounces uncooked depending on the brand); ¾ cup white onion, diced (about half of a large onion); 2 garlic cloves, crushed; 1 ¼ cups Hunt’s tomato sauce; 2 chipotle chiles in adobo sauce; 6 tablespoons adobo sauce (from canned chipotles in adobo); 1 cup Hunt’s petite diced tomatoes; 3 ½ ounces fresh tomatillos (about 4 small-to-medium sized tomatillos); ¾ teaspoon dried Mexican oregano; ½ teaspoon dried thyme; ¼ teaspoon dried marjoram; ¼ teaspoon freshly ground black pepper; 2 bay leaves

4 February 4, 2018 How To

How to choose a ripe avocado

If you’ve ever struggled with finding a ripe avocado in the grocery store, here are my foolproof tips to make sure you never buy unripe avocados by mistake again.

Avocado is a very versatile ingredient in Mexican cuisine. And although most people think of avocado just as a savory ingredient, you can use it for sweet recipes, too. Aside from typical recipes like guacamole and salsa verde with avocado, this fruit is also great for making avocado paletas, avocado fudge pops, and avocado chocolate pudding.

With so many potential uses, you’ll want to ensure you always have avocados on hand. But when it comes to choosing a ripe Haas avocado, there are a few cardinal rules to follow.

DO

Evaluate the avocado’s skin color and texture, and remove the stem to determine ripeness.

DON’T

Squeeze the avocado. There’s a difference between using your fingers to gently feel if the skin gives—indicating softness—and squeezing it, which can damage the flesh inside, and in some cases, break the outer skin.
Put avocado in the refrigerator before they’re ripened.

…

9 June 12, 2017 Recipe

The best guacamole recipe ever

If you want to make the best guacamole, there are a few things you need to know. I swear by this recipe, but also by these tips that help make it the best it can be.

Not all guacamole is created equal, and it’s much easier to screw up than one might think. And since avocados are sometimes a splurge in your grocery budget, you really don’t want to waste them with bad guacamole. There are some common mistakes people make that cause their guac to suck: mashing the avocado so much that it’s totally smooth, adding too much of one ingredient so it throws off the flavor balance, not enough flavor so the whole thing is totally bland, or the opposite – too salty.

I’m not bragging (OK, I am totally bragging) but everyone I know who has ever eaten my guacamole has said that I make the best guacamole ever….

1 May 27, 2017 Dessert

Avocado Chocolate Pudding

Avocados blended with raw cacao powder and honey make for a perfectly silky, decadent, and dairy-free chocolate pudding.

Most chocolate pudding recipes use milk, along with cornstarch and sometimes egg yolks to thicken it. This avocado chocolate pudding recipe relies on the creamy texture and stability of avocado and gelatin to create that perfect pudding texture.

If you’ve got avocados that are slightly past their prime and a little too soft for anything else, this recipe is a great way to use them up so they don’t go to waste.…

0 May 11, 2015 Breakfast and Brunch

Chorizo avocado toast with poached eggs

Avocado toast may be all the rage, but you haven’t really lived until you’ve had chorizo and avocado toast topped with a poached egg.

This recipe has been one of my long-lasting breakfast obsessions. After all, who doesn’t love avocado toast? But I can’t just make plain avocado toast, guys. No. I had to put some chorizo on it, too. Because… why not? Once you make this creation at home, you’ll be asking yourself why you didn’t think of this sooner. And with a poached egg perched atop, a runny yolk sprinkled with some fancy flaked sea salt just puts this dish into a category above and beyond your usual breakfast.

RELATED RECIPE: Trenza de huevo con chorizo…

25 October 21, 2014 Meat

Tinga de pollo

Chicken tinga, also known as tinga poblana or tinga de pollo, is a flavorful, authentic Mexican dish that you can get on the dinner table in less than an hour.

There are a few key ingredients to this recipe that help you get it on the table quickly: Store-bought rotisserie chicken, tomato sauce and canned diced tomatoes. Like many traditional Mexican dishes, tomatoes are an important flavor as the base of this recipe. And if you shred the chicken in advance or have some help shredding it, you’ll really have dinner ready in no time!

This post is part of a compensated campaign in collaboration with Hunt’s and Latina Bloggers Connect. All opinions and the recipe are my own.

This tangy, slightly spicy, stewed dish originally comes from the state of Puebla and is sometimes also made with shredded beef or pork instead of chicken. Ingredients in this dish can sometimes vary slightly from family to family, but most recipes have a tomato base, call for chorizo and fresh tomatillos—all of which, when combined, lend a little umami flavor and texture to this popular dish.

RELATED: Fideo seco

Cooking with fresh, natural and quality ingredients to feed my family is very important to me and I know it’s important to you, too. I’ve used Hunt’s tomato sauce and canned tomatoes in my kitchen for several years because they’re grown in California, canned within hours of being picked, have no artificial preservatives and are 100 percent natural, so I feel good about feeding my family with healthy, natural ingredients in my recipes that call for tomatoes when they’re out of season or I don’t have time to make tomato sauce from scratch.

Paired with chipotles in adobo sauce and fresh onion, garlic, and spices you surely already keep in your pantry, this dish is sure to become a family favorite if it isn’t already a dish you eat regularly.

And the bonus? You really only need to dirty one pan to make it!

Tinga is commonly served on top of tostadas with garnishes such as crema mexicana, avocado, shredded lettuce and queso fresco. Tinga can also be served on its own with a side of rice, as tacos or inside of a quesadilla (sometimes known as tingadillas).

How to make tinga de pollo, a Mexican dish with a tomato base and shredded chicken. Great for tostadas, tacos, served with rice, or as a quesadilla! This dish is also sometimes known as tinga poblana or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.

Chicken tinga

Prep 30 mins

Cook 20 mins

Total 50 mins

Author Maura Wall Hernandez

Yield 4-6 servings

Tinga de pollo is a Mexican dish from Puebla with a tomato base and shredded chicken, along with chorizo, tomatillos and spices. This dish is also commonly known as tinga poblana or chicken tinga.

Ingredients

4 cups shredded rotisserie chicken
½ cup cooked chorizo (about 6-7 ounces uncooked depending on the brand)
¾ cup white onion, diced (about half of a large onion)
2 garlic cloves, crushed
1 ¼ cups Hunt’s tomato sauce
2 chipotle chiles in adobo sauce
6 tablespoons adobo sauce (from canned chipotles in adobo)
1 cup Hunt’s petite diced tomatoes
3 ½ ounces fresh tomatillos (about 4 small-to-medium sized tomatillos)
¾ teaspoon dried Mexican oregano
½ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon freshly ground black pepper
2 bay leaves

Instructions

Cook 6-7 ounces of chorizo in a frying pan. Drain grease from cooked chorizo on
While the chorizo is cooking, hand-shred rotisserie chicken until you have four cups and set aside.
In a large skillet over medium heat, combine cooked chorizo, diced white onion and garlic. Sautee until the onion starts to turn transparent, about 5-7 minutes.
In a blender or a small food processor, add 1 ¼ cups Hunt’s tomato sauce, 2 chipotle chiles and 6 tablespoons of adobo sauce from the canned chipotles in adobo. Puree until completely smooth.
Pour the tomato sauce mixture into the skillet and reduce the heat to low. Add 1 cup of Hunt’s petite diced tomatoes, Mexican oregano, thyme, marjoram, freshly ground pepper and tuck two bay leaves into the skillet so they’re submerged in the sauce. Stir to incorporate all ingredients.
Add shredded chicken and fresh tomatillo wedges and stir to coat. Reduce heat to simmer and cover. Cook for 15-20 minutes, until chicken is completely heated through and the sauce has reduced slightly.
Remove from heat and serve.

Notes

Serve on top of tostadas with crema mexicana and avocado (as pictured in this recipe); or with a side of rice, as tacos or inside of a quesadilla (known as tingadillas).

Courses Lunch/Dinner

Cuisine Mexican

Get more recipes—in Spanish and English—from the Colección de recetas de Hunt’s y Kraft.

7 October 10, 2014 Plato fuerte/Main dish

Fideo seco

This post is part of a compensated campaign in collaboration with Barilla and Latina Bloggers Connect, but the recipe and all opinions here are my own.

Fideo seco is a Mexican pasta dish traditionally made with either chipotle chile alone, or a mix of three chiles: chipotle, guajillo and pasilla. When made with three chiles, the dish is known as fideo seco a los tres chiles. This simple version uses only chipotle chiles in adobo sauce, and requires minimal effort and easy cleanup.

What makes this dish different than any typical pasta dish is that the pasta is first fried, which brings out a somewhat nutty flavor in the pasta, and then is soaked in a tomato-chipotle puree to absorb the flavor. It’s cooked by baking in the oven, and when finished, the consistency is moist but not soupy.

RELATED RECIPE: Sopa de fideo…