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Tinga




Source of Recipe


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Recipe Introduction


Chicken, tomatoes, and jalapeno peppers rolled in corn tortillas and fried!


List of Ingredients




4 skinless, boneless chicken breast halves
1 tablespoon canola oil
2 medium tomatoes, chopped
3 jalapeno pepper, seeded and chopped
0.25 medium onion, chopped
2 (12 ounce) packages corn tortillas, warmed
1 cup canola oil for frying


Recipe



1. Place chicken into a large saucepan with enough water to
cover. Bring to a boil, and cook until chicken is tender. Remove from heat,
drain, and set aside to cool.
2. Heat 1 tablespoon of canola oil in a skillet over medium heat.
Saute the tomatoes, jalapenos, and onions until soft. Remove the
chicken meat from the bones, shred and throw it in the skillet with the
tomatoes and peppers. fry for a few minutes to give the
3. Heat the cup of canola oil in a clean skillet over medium-high
heat. Fill each corn tortilla with about 1/4 cup of the chicken
mixture, and roll into a cylinder. Fry filled tortillas in the hot oil until
golden, turning once. Drain on paper, and serve hot