Mexican Style Tempura with a Chili Chocolate Sauce

Deselect All

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

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