INGREDIENTS

36 each  6" Pressed Mazina™ Tortillas (08042)  
5 1/4 lbs.  Chicken Thighs , skin-on , bone-in 
28 oz. Adobo Marinade , see related recipe   
 Sea Salt , to taste 
4 1/2 cups Banana Ketchup , see related recipe 

DIRECTIONS

1.) Combine chicken and Adobo Marinade and allow to marinate overnight, under refrigeration.

2.) Place chicken legs and marinade in a large pan and fill with just enough water to cover the chicken. Bring to a boil, reduce heat to low, cover and simmer for 40 minutes, or until cooked through.

3.) Remove the chicken and garlic cloves from the braising liquid and increase heat. Allow to reduce for 10 minutes. Meanwhile, discard chicken skin and shred the chicken, discarding bones.

4.) In a food processor, combine chicken, garlic from braising liquid, and ¾ cup of the reduced braising liquid. Pulse until coarsely chopped, season with salt, and reserve refrigerated.

5.) Preheat deep fryer to 350°F.

6.) To assemble the lumpia, place 1 oz. of the chicken filling in a strip down the center of a tortilla and tightly roll. Secure the tortilla with toothpicks and deep fry for 1½-2 minutes, or until crispy. Cut lumpia in half on a bias and serve 6 halves per order with 3 oz. of banana ketchup.

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