Food Network: Mexican Style Tempura with a Chili Chocolate Sauce

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Mexican Style Tempura with a Chili Chocolate Sauce
Recipe courtesy Josh Garcia

Ingredients
For the tempura:
6 ounces canola oil
1 1/2 cups all-purpose flour, divided
1/2 cup cornstarch
2 tablespoons Sabor Italia, recipe follows
6 egg whites
Water, for consistency
2 chicken breasts, pounded thin and sliced
4 large shrimp, peeled and deveined

For the sauce:

1 poblano chile, grilled, peeled, seeded and diced
1/2 onion, diced
2 tablespoons Sabor Italia, divided, recipe follows
2 ounces red wine
1/4 cup milk chocolate
2 tablespoons chili powder
1/4 cup canned tomatoes
2 tablespoons freshly chopped cilantro leaves

Special equipment: wooden skewers soaked in water for 20 minutes

Directions
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.

Ingredients
Sabor Italia:
2 tablespoons kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons granulated garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes

Directions
In a small bowl, combine all ingredients and store in
an airtight container for up to 6 months.