Chingalingas

Combine chicken, salt, whole garlic, and bay leaf in large 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 hour. 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 aside. Melt shortening in lg skillet over med heat.

Add onion and bell pepper and saute until softened, 5 minutes. 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 minutes.

Meanwhile, finely chop chicken skin in processor or with sharp knife. Saute in medium skillet over med high heat until browned and crisp, 10-15 minutes. Discard fat, add skin to chicken mixture, blending well.

Continue cooking, stirring occasionally, 5 minutes. Steam tortillas until soft. Place about 1/4 c 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 degrees F. Add chingalingas in batches and fry, turning once, until golden brown, 3-4 minutes. per side. Drain.

Discard picks. Slice each roll into 5 pieces.

Serve warm with guacamole and sour cream.