chingalingas

Categories
Poultry
Appetizers
Restaurants
Yield
60 servings
MeasureIngredient
3 pounds Chicken, up to 4 lb
1 teaspoon Salt
1 clove Garlic
Bay leaf
1 tablespoon Shortening
1 small Onion, minced
Green pepper, seeded, diced
1 clove Garlic, minced
Tomatoes, diced
1 teaspoon Concentrated chicken soup base or bouillon granules
12  6-8" flour tortillas
  Oil for deep frying
  Guacamole
  Sour cream

FAVORITE RESTAURANTS, BON A

Cantina Los Tres Hombres, Kings Beach, CA **"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 saute until softened, 5 mins. Add minced garlic and saute briefly. Stir in chicken, tomatoes, and soup base. Reduce heat and simmer until almost all liquid is evaporated, 15-20 mins. Meanwhile, finely chop chicken skin in processor or with sharp ;knife. Saute in med skillet over med high heat until browned and crisp, 10-15 mins. Discard fat, add skin to chicken mixture, blending well. Continue cooking, stirring occasionally, 5 mins. 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 375 F. Add chingalingas in batches and fry, turning once, until golden brown, 3-4 mins per side. Drain.Discard picks. Slice each roll into 5 pieces. Serve warm with guacamole and sour cream. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95

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