• Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  LALMANZA

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

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Adjust Servings

Original recipe yields 4 tinga



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

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Reviews (14)

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Great recipe! try replacing the jalapeno peppers for chipotle peppers, you can find them canned on the Mexican produce section. Beware 'cause they are HOT!



I just made the meat recipe and put it on tostadas. It was good, but next time I will probably top the tostadas with crema mexicana and some green taco sauce. I also substituted the tomatoes for a can of diced tomatoes (drained), since out-of-season tomatoes are sometimes poor quality.



My 14 year old daughter and her friend made this. It has now become one of the family favorites. We usually soften the tortillas on a hot griddle or in a small amount of oil to make rolling easier and use toothpicks to fasten before frying.

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Amount Per Serving (4 total)

  • Calories
  • 355 cal
  • 18%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 25.4 g
  • 51%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 76 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Slow Cooker Chicken Tinga


next recipe:

Margarita Chicken II