Pork Tinga Tostadas

with guacamole and Chihuahua cheese

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

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 you!
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.

In Your Box (serves 2)

  • Info
    4 Small Flour Tortillas
  • 2 tsp. Fajita Seasoning
  • 12 oz. Ground Pork
  • 2 Tbsp. Tomato Paste
  • 1 Jalapeño Pepper
  • 1 Lime
  • 1 Red Onion
  • ¼ oz. Cilantro
  • Info
    1 oz. Shredded Chihuahua Cheese
  • 4 oz. Guacamole

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.

  • Nutrition (per serving)

  • Calories
    846
  • Carbohydrates
    48g
  • Fat
    53g
  • Protein
    44g
  • Sodium
    1345mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    Prepare the Ingredients

    Quarter lime. 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.

  • 3

    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 no pink remains, 5-7 minutes. If using ground beef, add to hot pan with same seasoning and stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes. Transfer pork to a plate. Reserve pan; no need to wipe clean.

  • 4

    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.

  • 5

    Finish Topping and Finish Dish

    Add pork, seasoning blend, tomato paste, and ¼ cup water to pan and stir to combine. 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 Chihuahua cheese and reserved cilantro. Squeeze lime wedges over (to taste). Bon appétit!

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