MEXICAN TINGA RECIPE | ALLRECIPES
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories Mexican Recipes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 16 tingas
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
- To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Nutrition Facts : Calories 402.4 calories, CarbohydrateContent 20.5 g, CholesterolContent 91.4 mg, FatContent 20 g, FiberContent 2.3 g, ProteinContent 33.6 g, SaturatedFatContent 5.7 g, SodiumContent 395.5 mg, SugarContent 2.7 g
BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE REC…
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by Paula Kittelson
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
Nutrition Facts : Calories 780 , CarbohydrateContent 53 g, CholesterolContent 260 mg, FatContent 10 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1570 mg, SugarContent 0 g, TransFatContent 0 g
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