TINGA RECIPE RECIPES

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TINGA RECIPE - MEXICAN.FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Tinga Recipe - Mexican.Food.com - Food.com - Recipes, Food ... image

The heat can be adjusted to your own taste by adding or cutting down on the chipotle peppers. It works well for a buffet, and is even more flavorful the next day.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 10

6 chicken breast halves
5 medium onions, thinly sliced
1 garlic clove, chopped
1/4 cup vegetable oil
6 medium tomatoes or 1 (28 ounce) can diced tomatoes
1 (7 ounce) can chipotle chiles in adobo
1 tablespoon chicken bouillon granule
tostadas
sour cream
shredded lettuce

Steps:

  • Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
  • Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
  • Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
  • If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
  • Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
  • Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
  • To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.

Nutrition Facts : Calories 134.5, FatContent 8.1, SaturatedFatContent 1.6, CholesterolContent 23.3, SodiumContent 119.8, CarbohydrateContent 7.2, FiberContent 1.4, SugarContent 3.7, ProteinContent 8.6

TINGA RECIPE | ALLRECIPES



Tinga Recipe | Allrecipes image

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

Provided by LALMANZA

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 Tinga

Number Of Ingredients 7

4 chicken breast halves
1 tablespoon canola oil
2 medium tomatoes, chopped
3 jalapeno pepper, seeded and chopped
¼ medium onion, chopped
8 corn tortillas, warmed
1 cup canola oil for frying

Steps:

  • 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.
  • 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 chicken some flavor.
  • 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 with sour cream or salsa - or both!

Nutrition Facts : Calories 355.3 calories, CarbohydrateContent 26.9 g, CholesterolContent 59.3 mg, FatContent 16.5 g, FiberContent 4.4 g, ProteinContent 25.4 g, SaturatedFatContent 2.9 g, SodiumContent 75.8 mg, SugarContent 2.7 g

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