- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“Chicken, tomatoes, and jalapeno peppers rolled in corn tortillas and fried! Vale la pena!” - by LALMANZA
Original recipe yields 4 Tinga
- 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!
Amount Per Serving (4 total)
- 355 cal
- 16.5 g
- 26.9 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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!..." See more"
"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 c..." See morean of diced tomatoes (drained), since out-of-season tomatoes are sometimes poor quality."
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