Title: Chingalingas
Categories: Appetizer
Yield: 60 Servings
| FAVORITE RESTAURANTS, BON A |
| 3 | lb | Chicken, up to 4 lb |
| 1 | ts | Salt |
| 1 | cl | Garlic |
| 1 | | Bay leaf |
| 1 | tb | Shortening |
| 1 | sm | Onion, minced |
| 1 | | Green pepper, seeded, diced |
| 1 | cl | Garlic, minced |
| 2 | | Tomatoes, diced |
| 1 | ts | Concentrated chicken soup base or bouillon granules |
| 12 | | 6-8" flour tortillas |
| | | Oil for deep frying |
| | | Guacamole |
| | | Sour cream |
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