Tinga de Pollo Wonton

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Rating: 5
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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 🙂
Servings
4

Servings
4

Tinga de Pollo Wonton

Votes: 1
Rating: 5
You:
Rate this recipe!

Print Recipe

Add to Shopping List
This recipe is in your Shopping List

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 🙂
Servings
4

Servings
4

Ingredients
Wonton

1 cup Yellow Onion diced

6 clovesgarlic

1 tspSalt

2  quartswater

1  cupTomatoes

1 tbspolive oil

1/2  cup Oaxaca Cheese

1 packageWonton Shells

1  Egg beaten to make egg wash

2 cupsvegetable oil

Melinda's Sour Cream Sauce

Instructions
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.

  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.

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

  8. Place tinga's on a plate and drizzle with sour cream sauce.

    Enjoy.

Recipe Notes

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