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Recipe: Chingalingas
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Serving Size : 60
3 pounds chicken -- up to 4 lb
1 teaspoon salt
1 clove garlic
1 bay leaf
1 tablespoon shortening
1 small onion -- minced
1 green pepper -- seeded, diced
1 clove garlic -- minced
2 tomatoes -- diced
1 teaspoon concentrated chicken soup base or bouillon
12 6" flour tortillas
oil -- for deep frying
guacamole
sour cream"This dish became so popular, it is now a featured entree in the dining
room"
Combine chicken, salt, whole garlic, and bay leaf in lg Dutch oven with
enough cold water to cover. Bring to boil over high heat, skimming foam
from surface.
Reduce heat and simmer until tender, 1 hr. Remove chicken from broth and
let stand until cool enough to handle. Save broth for another use.
Shred chicken with fork or fingers, reserving pieces of skin, and set asid.
Melt shortening in lg skillet over med heat.
Add onion and bell pepper and sauté until softened, 5 minutes. Add minced
garlic and sauté briefly. Stir in chicken, tomatoes, and soup base. Reduce
heat and simmer until almost all liquid is evaporated, 15-20 minutes.
Meanwhile, finely chop chicken skin in processor or with sharp ;knife.
Sauté in med skillet over med high heat until browned and crisp, 10-15
minutes. Discard fat, add skin to chicken mixture, blending well.
Continue cooking, stirring occasionally, 5 minutes. Steam tortillas until
soft. Place about 1/4c chicken mixture at bottom edge of 1 tortilla and
roll up, tucking in ends.
Secure flap with wooden pick. Repeat with remaining tortillas. Heat oil to
375F. Add chingalingas in batches and fry, turning once, until golden
brown, 3-4 minutes. per side. Drain.
Discard picks. Slice each roll into 5 pieces.
Serve warm with guacamole and sour cream.
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