Plated tinga de pollo wontons topped with orange sauce and fresh green herbs on white rectangular serving dish

Tinga de Pollo Wonton

Chef Uno presents a savory and smoky wonton on the inside with a crispy, creamy and spicy finish. You'll be lickin your finga when you eat this tigna 🙂


Tinga de Pollo Wonton

Fusion

Tinga de Pollo Wonton

Author:

Chef Uno

No ratings yet

Servings

4

Chef Uno presents a savory and smoky wonton on the inside with a crispy, creamy and spicy finish. You'll be lickin your finga when you eat this tigna 🙂


Ingredients

    Wonton

    • 1 lb Chicken Breast
    • 1 cup Yellow Onion diced
    • 6 cloves garlic
    • 1 tsp Salt
    • 2 quarts water
    • 1 cup Tomatoes
    • ½ cup Melinda's Chipotle Pepper Hot Sauce
    • 1 tbsp olive oil
    • ½ cup Oaxaca Cheese
    • 1 package Wonton Shells
    • 1 Egg beaten to make egg wash
    • 2 cups vegetable oil

    Melinda's Sour Cream Sauce

    Directions

      Wontons

      1. Heat stock pot with water, chicken, half cup of sliced onion, 4 cloves of garlic and salt. Allow to boil for 5 minutes on high and reduce heat to medium for 15 minutes.

      2. Remove chicken and shred. Reserve half cup of chicken broth

      3. In a blender, add tomatoes, chipotle hot sauce and reserved chicken broth. Blend until it becomes a puree.

      4. Heat a sauté pan to medium high heat, add olive oil, remaining onions and minced garlic. Cook until onions become translucent, (5 minutes) add shredded chicken and tomato mixture. Simmer for 10 minutes and cool.

      5. Place one tablespoon of cooled chicken and half a tablespoon of cheese in center of wonton, seal the edges with egg wash and fold in half to create a triangle shape.

      6. Heat vegetable oil to 350 and fry until golden brown.

      Melinda's Sour Cream Sauce

      1. Place all ingredients in a blender until it becomes smooth. Then place into a squeeze bottle until ready to use.

      Plating/Serving

      1. Place tinga's on a plate and drizzle with sour cream sauce. Enjoy.
      Back to Melinda's Recipes

      Share this