Tinga Recipe - Allrecipes.com
Tinga Recipe
  • READY IN 1 hr

Tinga

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 Tinga Change Servings

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 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!
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2003

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!

 
Most Helpful Critical Review
Sep 02, 2011

Greasy and bland.

 

20 Ratings

Nov 19, 2005

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.

 
Apr 06, 2009

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.

 
Jan 20, 2009

This is delicious. Very similar to the flauta/taquitos I order in my favorite restaurant. I followed the recipe exactly and it was fantastic!! I will definitely be making these more regularly. Next time, I may add a little more "heat" to it.

 
Oct 28, 2008

This allowed me to recreate one of my favorite dishes from a local restaurant! Frying the tortillas is essential! Topped them off with sliced black olives, shredded lettuce, shredded monterrey jack cheese, salsa and sour cream! Thanks for a great recipe!

 
Sep 16, 2008

This is a good recipe but you use chipotle peppers. You can get them in the mexican aisle and they are in cans. This recipe should have more of a sauce to it. We use tomatoes chipotle peppers and some chicken broth. It comes out really good! This is one of my favorite mexican dishes!

 
Apr 05, 2011

These tasted good but were a bit of a pain for frying.

 

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Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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