Turkey Tinga Tacos

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This is a sponsored post by Hunt’s® tomatoes.  All opinions are my own.  Thank you for supporting the brands I love that make this blog possible.

slow cooker turkey tinga tacos

The temperatures are finally dropping a bit in Los Angeles. I’ve dusted off my slow cooker to help me with my family dinners for the season and I couldn’t be any happier.  Besides family dinners and comfy weekend stews, I’ve entrusted my slow cooker to help me with award season appetizers.

Turkey Tinga tacos

I love inviting my family and friends over for a potluck-style movie celebration every year.  This time, I will be making a tasty turkey tinga with a Hunt’s® tomatoes base.  It will be spicy and savory.  The guests will have an option to enjoy it with tostadas or wrapped up in a corn tortilla, street taco style.  Something for everybody.
turkey tinga tacos

The taste of  juicy turkey meat simmered in Hunt’s tomatoes is fresh and rich.  That’s because Hunt’s cans their diced, whole, stewed and crushed tomatoes within hours after harvest.  All of those flavors become part of that tender turkey meat immediately.  You can’t compromise taste when it comes to cooking for entertaining large crowds.  Hunt’s also uses steam from simple hot water to peel its tomatoes, no *lye is used as used by other companies.

 

 

Turkey tinga 2

This particular slow cooker tinga sauce recipe can be used with other types of meat such as turkey, pork, lamb and beef.  The sauce is so flavorful, it’s very versatile and can flavor any other protein that shreds easily you prefer.  Tinga can also be served as a stew accompanied to rice and beans.  I particularly like mine with tortillas and garnished with radishes, jalapeño slices, avocado a sprinkle of queso fresco and a squeeze of lime juice.

Impress your movie-loving guests this year and spice up their award show experience with this effortless recipe that can literally be made as you sleep…. or catch up on movie-watching.

Slow Cooker Turkey Tinga

Slow Cooker Turkey Tinga Tacos

Yield: Serves 8

Ingredients

  • 2 tablespoons grape seed oil
  • 1 cup onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 2 (14.5-ounce) cans Hunt’s® diced tomatoes
  • 2 chipotle peppers in adobo sauce, plus 3 tablespoons adobo sauce
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons soy sauce
  • sea salt to taste
  • 2.5 pounds boneless turkey breast
  • 8 cilantro sprigs
  • 16 corn tortillas
  • Toppings
  • radishes, sliced
  • avocado, chopped
  • jalapeños, sliced
  • queso fresco
  • lime juice

Instructions

  1. Heat oil in a large non-stick saute pan over medium heat. Add onion and garlic and cook for 5 minutes, stirring frequently. Add bell peppers, diced tomatoes with liquid, chipotle peppers, oregano, cumin. Let simmer for 8 minutes. Add soy sauce and simmer for 4 minutes more. Remove from heat.
  2. Carefully spoon in mixture in blender container. Blend until smooth. Add salt to taste.
  3. Place turkey breasts in slow cooker. Pour sauce over turkey breasts and top with cilantro sprigs. Cover and cook for 7 hours on low.
  4. With one hour remaining, carefully shred turkey with two forks. Cover and cook for the remaining time.
  5. Spoon mixture in corn tortillas. Top with sliced radishes, avocado, jalapeño slices and a sprinkle of queso fresco and lime juice.
http://www.nibblesandfeasts.com/2016/02/slow-cooker-turkey-tinga-tacos/

*Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.

The 2015 Dietary Guidelines for Americans recommend consuming 2.5 to 3 cups of vegetables a day, a goal almost 9 out of 10 Americans are not meeting. New research presented at The Obesity Society’s annual meeting found adding tomatoes to your meals and snacks can be an easy way to include more vegetables in your diet and get closer to USDA’s MyPlate recommendations.

This is a sponsored post written by me on behalf of Hunt’s® tomatoes.

Ericka Sanchez

March 4, 2016

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