Chingalingas
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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
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