TINGA
Chicken, tomatoes, and jalapeno peppers rolled in corn tortillas and fried! Vale la pena!
Provided by LALMANZA
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 7
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, Carbohydrate 26.9 g, Cholesterol 59.3 mg, Fat 16.5 g, Fiber 4.4 g, Protein 25.4 g, SaturatedFat 2.9 g, Sodium 75.8 mg, Sugar 2.7 g
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Meshach Togbah
[email protected]I'm allergic to tomatoes, so I had to substitute them with another ingredient. The dish still turned out great!
Famous House
[email protected]This recipe is a waste of time. The ingredients are expensive and the dish is not worth the effort.
aamir pervaiz
[email protected]This tinga was a lot of work and it didn't turn out that great. I wouldn't make it again.
tshianeo muleya
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
Ramzan Bukhari
[email protected]This tinga is a bit too spicy for my taste. Next time, I'll use less chipotle peppers.
Christina Sanchez
[email protected]The only thing I would change about this recipe is to add more vegetables. I think some chopped bell peppers or onions would be a nice addition.
Marcus Hagen
[email protected]This tinga is so easy to make. I just threw all the ingredients in my slow cooker and let it cook all day. It was perfect for a busy weeknight dinner.
amirhosein ghanbari
[email protected]I made this tinga with ground turkey instead of chicken and it turned out great! It's a great way to get some extra protein into your diet.
Mustafa Puran
[email protected]I'm not a huge fan of spicy food, but this tinga was just the right amount of heat for me. It was flavorful without being too overpowering.
Meherunnesa Ruba
[email protected]This tinga is so versatile. I've served it on tacos, burritos, and enchiladas. It's also great as a dip with tortilla chips.
Aziza
[email protected]I love the smoky flavor of this tinga. I used chipotle peppers in adobo sauce and it really gave the dish a nice kick.
Sume Aktar
[email protected]This recipe is a great way to use up leftover chicken. I always have a few leftover pieces of chicken after dinner and this is the perfect way to use them up.
Wajahat Ali Ali
[email protected]I made this tinga for a party last weekend and it was a hit! Everyone loved it.
Mahamed Cali City
[email protected]This tinga recipe is a keeper! It's so flavorful and easy to make. I love that it can be made in a slow cooker or on the stovetop.