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Chicken Tinga Taquitos Recipe
Do you ever find yourself with leftover sweet potatoes in the fridge? Well, you may find it a bit of a stretch to build a whole meal originating on the backs of a couple of tubers, but when this happens to me – I always think...CHICKEN TINGA TAQUITOS!
A tinga is a make ahead mixture of some form of meat, typically some chorizo sausage, often a little potato and some other veg and seasoning – basically, I like to think of it as a clean out the fridge kind of meal! It is often served as a topping on crisp tostatdas, but I like it best rolled into corn tortillas and fried until crisped.
As follows is how I typically make chicken tinga, but really, take this recipe as a loose guide and use what you have to make your own creation – it will taste great!
Chicken Tinga Taquitos (makes enough to feed about 8 people)
- ½ pound Mexican chorizo sausage meat, removed from the casing
- ½ pound of chicken breast, cut into strips
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 green pepper (or better, 1 poblano pepper), chopped finely
- 4 or 5 plum tomatoes, roughly chopped
- A couple of large cooked sweet potatoes (skin removed)
- ½ cup of heavy cream
- 1 tsp to 1 Tbls dried chili powder (any dried chili will work fine here, but use the smaller amount first and taste before adding the whole amount)
- A generous few twists of freshly cracked black pepper
- Salt to taste
- Lots of corn tortillas for frying up
- A little vegetable oil for sautéing
- Heat a large heavy skillet over medium, and when hot add in the vegetable oil and the onions. Sautee the onions until they have slightly softened, about 3 or 4 minutes and then add in the green peppers and continue to sautee, stirring occasionally, until they have slightly softened as well, another 3 minutes or so.
- Add in the garlic and stir it in the onions and oil for about 1 minute, and then add in the sausage, and stir it around until it is just starting to brown, another 2 minutes or so.
- At this point you can add in the tomato, the chicken, the cream and the sweet potato.
- Let this mixture some to a simmer and smoosh it all together to break up the tomatoes and the sweet potato. Let it cook gently for 10 minutes or so, or until it is thickened. When it has thickened enough so that you can imagine it won’t pour out of an open ended taquito, it is ready for seasoning.
- Add the black pepper and the chili pepper and then season with salt to taste.
Now – you have a tinga!
To make the taquitos:
- Spread about 3 Tbls of the tinga down the center of a corn tortilla and then roll it up.
- Heat about ¼ cup of vegetable oil in a clean frying pan for shallow frying, and when medium hot, add in the taquitos. You don’t need to use toothpicks or anything to hold these together as long as you have some kitchen tongs. Just use the tongs to hold the rolled up side together for a few seconds as you hold it in the oil. After the side in the hot oil crisps a bit, the taquito will hold it’s rolled up shape by itself.
- Shallow fry the taquitos on all sides until the whole thing is crispy and golden browned – this will only take about a minute, and with practice you can do multiple taquitos at once.
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