|Tortilla-Crusted Chicken with Mexican Beer Salsa|
To make Mexican Beer Salsa: Preheat oven to 400 degrees. Soak ancho chiles in hot water until soft, about 10-15 minutes.
Drain water and stem and seed the chiles. Place tomatoes, onion, and garlic in a small roasting pan; put in oven for 15-20
minutes, until the skins of the tomatoes begin to char. Remove from oven and place tomato mixture and the ancho chiles in a
blender or food processor and pulse briefly, allowing the salsa to remain somewhat chunky. Turn salsa into a small saucepan
and bring mixture to a simmer; then, stir in the salt, pepper, and beer. Remove from heat. Salsa should be serve warm. To
make chicken: Combine the eggs and water in a small bowl, mixing with a fork until combined. Chop the tortillas roughly and
place in a food processor. Process until they resemble coarse bread crumbs. Dredge chicken breasts, skinned side only, first
through the flour, then the egg mixture, and finally press firmly into the tortilla crumbs so they adhere. Heat a skillet over
moderate heat and add the oil. Saute the crust side of the chicken for approximately 2 minutes, until it is golden brown. Then,
turn chicken breasts and cook for additional 2-3 minutes. Serve on a pool of Mexican Beer Salsa.
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603