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Tinga
Tinga
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Spicy chicken and tomato rolled in crispy corn tortillas - a fiery delight!
Ingredients:
  • 4 chicken breast halves
  • 1 tablespoon canola oil
  • 2 medium tomatoes, chopped
  • 3 jalapeno pepper, seeded and chopped
  • 0.25 medium onion, chopped
  • 8 corn tortillas, warmed
  • 1 cup canola oil for frying
Instructions:
  • Add the chicken to a large saucepan and cover with water. Bring to a boil and simmer until chicken is tender. Drain and let it cool.
  • In a skillet over medium heat, saute tomatoes, jalapenos, and onions in 1 tablespoon of canola oil until soft. Remove chicken meat from bones, shred, and add to the skillet with vegetables. Fry briefly to infuse the chicken with flavor.
  • In a clean skillet over medium-high heat, warm the cup of canola oil. Fill each corn tortilla with 1/4 cup of the chicken mixture and roll into a cylinder. Fry the filled tortillas in the hot oil until golden on both sides. Drain on paper towels and serve hot with sour cream, salsa, or both.

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