Description of this recipe:
This Black Bean Turkey Tinga with Avocado Crema is a vibrant and flavorful dish that marries the rich, smoky flavors of traditional Mexican tinga with the hearty, protein-packed goodness of black beans and shredded turkey. The creamy avocado sauce adds a refreshing touch that balances the dish perfectly, making it a delightful meal for any occasion.
Why you will love this recipe:
You will love this recipe for its versatility, ease of preparation, and the way it brings together wholesome ingredients into a deliciously satisfying meal. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this tinga is sure to please. The combination of spices, the richness of the turkey, and the freshness of the avocado crema create a symphony of flavors that will keep you coming back for more.
Introduction
Tinga is a traditional Mexican dish that typically features shredded meat simmered in a smoky, tomato-based sauce. In this recipe, we elevate the classic tinga by incorporating black beans, which not only add nutritional value but also enhance the texture and heartiness of the dish. The addition of avocado crema provides a creamy, tangy contrast that complements the spices beautifully. Perfect for serving with tortilla chips, flour tortillas, or even over rice, this dish is as versatile as it is delicious. Let’s dive into the recipe and discover how to create this mouthwatering meal!
Ingredients:
- 2 tbsp sunflower oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp light brown soft sugar
- 1 tbsp oregano
- 1 tsp cumin seeds
- 1 tsp chipotle paste
- 2 tsp red wine vinegar
- 400g can chopped tomatoes
- ½ chicken stock pot or cube
- 400g can black beans, drained but not rinsed
- 400g leftover cooked turkey, shredded
- Tortilla chips or flour tortillas, cooked rice, coriander, feta, chopped red onion, and lime wedges, to serve
- 2 avocados (frozen are ideal, defrosted)
- 1 lime, zested and juiced
- 1 tsp cumin seeds
- ½ garlic clove
Preparation:
Step 1:
Heat the sunflower oil in a shallow pan or casserole dish over medium heat. Once the oil is hot, add the finely chopped onion and season with a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the onion is softened and begins to color.
Step 2:
Stir in the minced garlic, light brown sugar, oregano, and cumin seeds. Cook for an additional 2 minutes, allowing the flavors to meld together. The aroma of the spices will fill your kitchen!
Step 3:
Add the chipotle paste to the onion mixture and continue to cook for a few more minutes, stirring frequently. This step enhances the smoky flavor of the dish.
Step 4:
Pour in the red wine vinegar and let it simmer for about a minute. Then, add the chopped tomatoes along with 100ml of water (be sure to swill the can to get all the tomato goodness) and the chicken stock. Bring the mixture to a simmer.
Step 5:
Let the sauce simmer for 10 minutes, allowing it to reduce and thicken slightly. Afterward, stir in the black beans and cook for an additional 5 minutes until they are heated through. Finally, fold in the shredded turkey and lower the heat to keep warm.
While the tinga is cooking, prepare the avocado crema.
Step 6:
In a food processor, combine the defrosted avocados, lime zest, lime juice, cumin seeds, and half a garlic clove. Season with salt and blend until smooth. Transfer the crema to a bowl and set aside.
COOKING Rating:
⭐️⭐️⭐️⭐️⭐️ (5/5) – This recipe is easy to follow and yields incredible results, making it perfect for cooks of any skill level.
Serving Suggestions:
Serve the Black Bean Turkey Tinga with tortilla chips for a crunchy contrast, or use flour tortillas to create delicious tacos. It pairs beautifully with cooked rice for a heartier meal. Garnish with fresh coriander, crumbled feta, and chopped red onion, and don’t forget the lime wedges for an extra zing!
Tips:
- For a spicier kick, add additional chipotle paste or diced jalapeños to the tinga.
- If you don’t have leftover turkey, rotisserie chicken works great as a substitute.
- The avocado crema can be made in advance and stored in the refrigerator for up to two days. Just cover it with plastic wrap to prevent browning.
- Feel free to customize the toppings based on your preferences—sour cream, diced tomatoes, or sliced jalapeños would also be delicious!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving):
- Calories: 450
- Protein: 30g
- Sodium: 600mg
Conclusion
This Black Bean Turkey Tinga with Avocado Crema is a delightful dish that combines flavors and textures in a way that is sure to impress. With its hearty ingredients and vibrant toppings, it is a meal that brings comfort and satisfaction. Whether you’re enjoying it on a busy weeknight or serving it at a gathering, this recipe is bound to become a favorite in your household. So gather your ingredients, roll up your sleeves, and let’s get cooking!
Questions and Answers about this recipe:
- Can I use fresh turkey instead of leftover cooked turkey?
Yes, you can use fresh turkey! Simply cook the turkey beforehand and shred it before adding it to the tinga. - How can I make this dish vegetarian?
To make this dish vegetarian, you can substitute the turkey with cooked lentils or additional black beans and use vegetable stock instead of chicken stock. - Can I freeze the tinga?
Absolutely! The tinga freezes well. Just make sure to cool it completely before transferring it to an airtight container. It can be stored in the freezer for up to three months. - What can I serve with the tinga besides tortillas?
Besides tortillas, you can serve the tinga over rice, quinoa, or even a bed of greens for a lighter option. - How spicy is this dish?
The spice level can vary based on how much chipotle paste you use. If you prefer a milder flavor, start with less chipotle paste and add more to taste as it cooks.
