Tinga Recipe

Ingredients

• 4 chicken breast halves
• 1 tablespoon canola oil
• 2 medium tomatoes, chopped
• 3 jalapeno peppers, seeded and chopped
• medium onion, chopped
• 8 corn tortillas, warmed
• 1 cup canola oil for frying

Directions

1. Place the chicken in a large saucepan and add enough water to cover the meat. Bring to a boil, then cook the chicken until it is tender. Once done, remove from heat, drain, and set the chicken aside to cool.
2. Heat 1 tablespoon of canola oil in a skillet over medium heat. Add the chopped tomatoes, jalapenos, and onions. Saut until the vegetables are soft and fragrant.
3. Remove the chicken meat from the bones, shred it, and add it to the skillet with the softened vegetables. Stir and cook for a few minutes to allow the chicken to absorb the flavors.
4. In a separate clean skillet, heat the remaining 1 cup of canola oil over medium-high heat.
5. Fill each warmed tortilla with approximately cup of the chicken mixture, then roll it into a cylinder shape.
6. Carefully fry the filled tortillas in the hot oil until golden brown, turning them once to ensure they cook evenly. Remove from the oil and drain on paper towels.
7. Serve the crispy chicken-filled tortillas hot, with a side of sour cream or salsa, or both!

Nutrition Facts (per serving)

• Calories: 355
• Total Fat: 17g (21% Daily Value)
• Saturated Fat: 3g (15% Daily Value)
• Cholesterol: 59mg (20% Daily Value)
• Sodium: 76mg (3% Daily Value)
• Total Carbohydrate: 27g (10% Daily Value)
• Dietary Fiber: 4g (16% Daily Value)
• Total Sugars: 3g
• Protein: 25g (51% Daily Value)
• Vitamin C: 13mg (14% Daily Value)
• Calcium: 61mg (5% Daily Value)
• Iron: 2mg (9% Daily Value)
• Potassium: 416mg (9% Daily Value)

Servings per recipe: 4