Chingalingas Recipe

Home : Contact


Recipe Categories:
Dutch Oven


You are viewing:
Chingalingas Recipe

 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.




Chingalingas

 

Ingredients


FAVORITE RESTAURANTS, BON A

3 lb chicken, up to 4 lb
1 tsp salt
1 cl garlic
1 bay leaf
1 tbsp shortening
1 small onion, minced
1 green pepper, seeded, diced
1 cl garlic, minced
2 tomatoes, diced
1 tsp concentrated chicken soup base or b, ouillon granules
12 6-8 flour tortillas
1 oil for deep frying
1 guacamole
1 sour cream



 

Preparation

Cantina Los Tres Hombres, Kings Beach, CA **"This dish became so
popular, it is now a featured entree in the dining room" Combine
chicken, salt, whole garlic, and bay leaf in lg Dutch oven with
enough cold water to cover. Bring to boil over high heat, skimming
foam from surface. Reduce heat and simmer until tender, 1 hr. Remove
chicken from broth and let stand until cool enough to handle. Save
broth for another use. Shred chicken with fork or fingers, reserving
pieces of skin, and set asid. Melt shortening in lg skillet over med
heat. Add onion and bell pepper and saute until softened, 5 mins. Add
minced garlic and saute briefly. Stir in chicken, tomatoes, and soup
base. Reduce heat and simmer until almost all liquid is evaporated,
15-20 mins. Meanwhile, finely chop chicken skin in processor or with
sharp ;knife. Saute in med skillet over med high heat until browned
and crisp, 10-15 mins. Discard fat, add skin to chicken mixture,
blending well. Continue cooking, stirring occasionally, 5 mins. Steam
tortillas until soft. Place about 1/4c chicken mixture at bottom edge
of 1 tortilla and roll up, tucking in ends. Secure flap with wooden
pick. Repeat with remaining tortillas. Heat oil to 375 F. Add
chingalingas in batches and fry, turning once, until golden brown,
3-4 mins per side. Drain.Discard picks. Slice each roll into 5
pieces. Serve warm with guacamole and sour cream. S: Fav Rest Rs, Bon
A

 

 

Servings: 60

 

 

 

 


 

Chingalingas Recipe brought to you by Recipes 4U