All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Tinga is a Mexican preparation that usually involves shredded chicken, tomatoes, chipotles, and onion. Well, we've never been sticklers for convention: The only tradition we avow is pure deliciousness. This tinga, with succulent pork, fresh jalapeño and onion, and crispy tostada with creamy guacamole fits our tradition nicely.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using ground beef, follow same instructions as ground pork in Steps 3 and 5, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes
If using ground turkey, follow same instructions as ground pork in Steps 3 and 5, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Bake the Tortillas
Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Bake in hot oven until browned and crispy, 5-7 minutes.
While tortillas bake, prepare ingredients.
Prepare the Ingredients
Mince cilantro (no need to stem).
Halve and peel onion. Cut halves into ¼" dice.
Stem jalapeño, halve, seed, remove ribs, and cut into ¼" dice. Wash hands and cutting board after working with jalapeño.
Cook the Pork
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat with a spoon, until browned and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Transfer pork to a plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook pork to medium heat and add 1 tsp. olive oil.
Add onion, jalapeño (to taste), and half the cilantro (reserve remaining for garnish) to hot pan. Stir occasionally until tender, 3-5 minutes.
Finish Topping and Finish Dish
Add pork, seasoning blend, tomato paste, and ¼ cup water to pan and stir to combine. Cook until sauce coats pork, 1-2 minutes.
Remove from burner and season with a pinch of salt and pepper.
Plate dish as pictured on front of card, spreading guacamole on tortillas and topping with pork mixture. Garnish with cheese and reserved cilantro. Squeeze lime wedges over (to taste). Bon appétit!
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