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Tortilla-Crusted Chicken with Mexican Beer Salsa
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    Tortilla-Crusted Chicken with Mexican Beer Salsa

  • 2 small eggs
  • 1 Tbl. water
  • 2 cups fresh corn tortillas, coarsely processed
  • 4 chicken breasts, skinless and boneless (6 ounces each)
  • 1/2 cup flour
  • 1/4 cup peanut oil
  • 1 cup Mexican Beer Salsa: (recipe follows)
  • 4 dried ancho chiles
  • 6 large ripe tomatoes
  • 3/4 cup white onion, diced
  • 4 cloves garlic
  • 1 Tbl. coarse salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup Mexican beer
  • 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.
    Serves 4

    From: PACIFICA BLUE PLATES by Neil Stuart, 1992, used with permission of Ten Speed Press.
    Posted By: The CompuCook website
    Post Date: 11/97

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