Best Mexican Style Tempura With A Chili Chocolate Sauce Recipes

MEXICAN STYLE TEMPURA WITH A CHILI CHOCOLATE SAUCE

Steps:

• Preheat oven to 400 degrees F and preheat 6 ounces canola oil to 400 degrees F.
• For the tempura: In a small mixing bowl, add 1 cup flour, cornstarch, Sabor Italia, egg white and enough water to have a pancake-like consistency. Mix until thoroughly combined.
• Thread chicken slices onto wooden skewers. Season, to taste, with Sabor Italia. Dredge the skewers into 1/2 cup flour and then into prepared batter. Place skewers immediately into preheated oil and fry until golden brown. Place onto a baking sheet and finish in the oven, about 5 minutes. Do the same for the shrimp.
• For the sauce: In a medium saute pan over medium-high heat, saute the poblano, onions and a pinch of Sabor Italia. Add the red wine and chocolate and stir until combine. Add the chili powder and remaining Sabor Italia and stir until thickened. Add the chopped tomatoes and stir. Continue to cook for another 5 minutes. Remove from heat and stir in cilantro leaves.
• Place skewers on a platter and top with sauce.
• For the Sabor Italia: In a small bowl, combine all ingredients and store in an airtight container for up to 6 months

NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin-side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
• Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.
• When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
• Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
• Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.

MEXICAN CHOCOLATE CHILI

Steps:

• Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
• Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.