Mexican Tinga

    Mexican Tinga


    25 people made this

    About this recipe: Corn tortillas are filled with shredded chicken, onions, tomatoes and chillies, then deep fried until crispy. This dish always does well at dinner parties. Serve with soured cream and salsa.

    Serves: 4 

    • 4 chicken breast fillets
    • 1 tablespoon rapeseed oil
    • 2 medium tomatoes, chopped
    • 2-3 Scotch bonnet chillies or to taste, seeded and chopped
    • 1/4 medium onion, chopped
    • 8 corn tortillas, warmed
    • 250ml rapeseed oil for frying

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place chicken into a large saucepan with enough water to cover. Bring to the boil and cook until chicken is tender. Remove from heat, drain and set aside to cool.
    2. Heat 1 tablespoon of rapeseed oil in a frying pan over medium heat. Saute the tomatoes, Scotch bonnet chillies and onions until soft. Remove the chicken meat from the bones, shred and throw it in the frying pan with the tomatoes and peppers. Fry for a few minutes to give the chicken some flavour.
    3. Heat the cup of rapeseed oil in a clean frying pan over medium-high heat. Fill each corn tortilla with about 4 tablespoons of the chicken mixture and roll into a cylinder. Fry filled tortillas in the hot oil until golden, turning once. Drain on kitchen towels and serve hot with soured cream, salsa or both!

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