Chingalingas

Recipe Ingredients

		Favorite Restaurants Bon A
3 lbs	1362g / 48oz	Chicken - up to 4 lb
1 teaspoon	5ml	Salt
10		Garlic
1		Bay leaf
1 tablespoon	15ml	Shortening
1 tablespoon	15ml	Onion - minced (small)
1		Green pepper - seeded, diced
10		Garlic - minced
2		Tomatoes - diced
1 teaspoon	5ml	Concentrated chicken soup - base or bouillon
12		Flour tortillas - (6 to 8)
		Oil for deep frying
		Guacamole
		Sour cream

Recipe Instructions

**"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 minutes. 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 minutes.

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 minutes. Discard fat, add skin to chicken mixture, blending well.

Continue cooking, stirring occasionally, 5 minutes. 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 375F. Add chingalingas in batches and fry, turning once, until golden brown, 3-4 minutes. per side. Drain.

Discard picks. Slice each roll into 5 pieces. Serve warm with guacamole and sour cream. S: Fav Rest Rs, Bon A

Source:
Cantina Los Tres Hombres, Kings Beach, CA

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