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ckicken fritters & tomato/cumin sauce, tortitas de pollo con salsa de tomate y comino

★★★★★ 1
a recipe by
Juliann Esquivel
Florida City, FL

These little chicken fritters are fast and delicious with the fresh tomato/cumin sauce over them, To get out of the kitchen fast I bought a pre-roasted chicken at the supermarket. Brought it home and deboned it. Made my fritters and fried sweet plantains to accompany them and served with lime and cilantro rice. Dinner was Over the Top. Enjoy

★★★★★ 1
serves 4/6
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For ckicken fritters & tomato/cumin sauce, tortitas de pollo con salsa de tomate y comino

  • 1 lg
    pre-roasted chicken, take the meat off the bones and chop the meat in small pieces. discard bones and the skin.
  • 4 lg
    whole eggs
  • 1 1/4 c
  • 1/2 tsp
    salt, black pepper, garlic powder, paprika combined in a shaker bottle to season chicken with
  • 2 c
    canola oil for frying
  • ~~~sauce~~~
  • 4 lg
    red ripe tomatoes cut in quarters
  • 2 clove
  • 1 md
    sweet onion, peeled and cut in quarters
  • 1 lg
    serrano or jalapeno pepper, seeded cut in pieces
  • 1/4 c
    cilantro diced
  • 1/2 tsp
    ground cumin
  • 1 c
    mexican crema or good sour cream
  • 1/4 c
    olive oil
  • 1/2 tsp
    salt and pepper to taste

How To Make ckicken fritters & tomato/cumin sauce, tortitas de pollo con salsa de tomate y comino

  • 1
    In a blender add your quarted tomatoes, onion, serrano pepper, cloves of garlic and cilantro. Blend to make a smooth sauce. next Add salt and pepper and cumin powder and blend again for 1/2 minute.
  • 2
    Heat olive oil in a deep skillet add the sauce and cook for about 15 minutes over a low flame. Sauce should be simmering. Stir often so sauce wont stick. Taste to see if seasonings are right salt and pepper. Next take your cup of sour cream or crema add some of the hot simmering tomato sauce about 1/4 cup and blend well with a fork. Add all of the crema or sour cream back into the simmering tomato sauce and with a wisk incorporate everything real real good. add just a tad more cumin powder mix well and reduce heat to just a bare low flame.
  • 3
    In a bowl add all you cut up chiken pieces they shoud be small bite sized pieces. seaon the chicken with the shaker of seasonings and mix well. Break four eggs and add to the chicken. Mix well with a fork making sure all of the chicken is well coated with the eggs, Next add the flour and mix real good into the chicken. At this time sprinkle a little more salt over everything. The chicken will become sticky and pasty.
  • 4
    Heat canola oil in a deep heavy skillet like a cast iron skillet. When oil is shimmering drop drop large spoon fulls of chicken into the hot oil. Flaten them as soon as they hit the oil fry until golden on each side. About two/three minutes frying time for each patty or spoonful. Take out and lay on a paper towel lined pan. Put two patties on a dish and spoon the sauce over them. Or can be served on a platter with the sauce in a bowl in the middle. I sometimes serve these as appetizers. You can also serve two patties to a plate with sauce served over them along with cilantro/lime rice. See my post for cilantro lime rice. I also made fried sweet plantains and served them with the chicken fritters and rice. Enjoy

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