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Tinga
Sept 24, 2004 6:13:32 GMT -6
Post by marlaoh on Sept 24, 2004 6:13:32 GMT -6
Tinga Submitted by Laura
Chicken, tomatoes, and jalapeno peppers rolled in corn tortillas and fried! Vale la pena! Serves 24
Prep time: 30 minutes Cook time: 30 minutes Total time: 60 minutes Calories: 105.24 Calories from Fat: N/A Total Fat: 3.22 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 13.73 g Dietary Fiber: N/A Sugars: N/A Protein: 5.33 g Vitamin A: N/A Vitamin C: N/A
Ingredients:
4 skinless, boneless chicken breast halves 1 tablespoon canola oil 2 medium tomatoes, chopped 3 jalapeno pepper, seeded and chopped 0.25 medium onion, chopped 2 (12 ounce) packages corn tortillas, warmed 1 cup canola oil for frying Directions:
1. 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. 2. 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 3. 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
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