If you've ever wondered what Mexican-Asian fusion is like, there's only one person to talk to: Chef Uno Immanivong.
Oliver Tull swung by Chef Uno's kitchen to try her signature Tinga de PolloWontons (recipe below).
1 pound chicken breast
1 cup diced yellow onion
6 cloves garlic
1 teaspoon salt
2 quarts water
1 cup sliced tomatoes
½ cup smoked chipotle
to taste salt and pepper
1 tablespoon olive oil
1 package wonton shells
1 cup Oaxaca cheese
1 egg beaten with a splash of water to make egg wash
2 cups vegetable oil
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, smoked chipotle 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, (2-3 minutes) add shredded chicken and tomato mixture.
5. Simmer for 10 minutes and cool.
6. Place 1/2 tablespoon of cooled chicken in center of wonton and 1/2 tablespoon of cheese, seal the edges with egg wash.
7. Heat vegetable oil to 350 and fry until golden brown. Drain on plate lined with paper towel and serve warm.
*Can be made ahead through step 6 and frozen until ready to fry.