Ingredients
FAVORITE RESTAURANTS, BON A
3 lb chicken, up to 4 lb
1 tsp salt
1 cl garlic
1 bay leaf
1 tbsp shortening
1 small onion, minced
1 green pepper, seeded, diced
1 cl garlic, minced
2 tomatoes, diced
1 tsp concentrated chicken soup base or b, ouillon granules
12 6-8 flour tortillas
1 oil for deep frying
1 guacamole
1 sour cream
Directions
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 servings
Chingalingas Recipe brought to you by Recipe Ideas
Categories: Dutch Oven
The History of Recipes
Academics have proved the existance of recipes back into distant history, in fact as far back into history as the Egyptians, and possibly even further. Having said that, sadly, these early records were just primitive pictorial recipes for preparing food.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, something we still use today. Additionally, he informs us how the Roman cooks made use of a wide range of herbs and spices, including a few you will know such as basil, rue and dill. As our culinary historical trip moves to more modern times there are two interesting books which were published in the 1300s ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is familiar to us all today, but rather recipes for the types of food cooked for the rich people of the time. In the 15th century, knights returning from the crusades brought us many foods and herbs from the East, including spices such as parsley and basil. These new foods and spices created an increase in cookery books, most of which still exist in private libraries. Over the next few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe publications are in high demand, mostly as a result of increased literacy, leisure time and being a little richer. The introduction of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chingalingas recipe.
