El Restaurante Mexicano
March-April 2005
Salsas: Fire it up!
Fried Potato Tacos with Chorizo and Avocado Salsa
Fried Potato Tacos with Chorizo and Avocado Salsa
Salsas and Hot Sauces
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Serves 12 (1 chicken quarter ea.)
The Salsa:
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| 1 | #10 can La Preferida Tomatillos, drained | ||||||
| 2 | T. sugar | ||||||
| 1 | c. chopped onions | ||||||
| 1 | t. garlic, minced | ||||||
Puree tomatillos with sugar, onions and garlic until desired consistency.
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| 12 | pieces uncooked chicken quarters | ||||||
| 1 | T. salt | ||||||
| 1 | t. pepper | ||||||
| Chopped cilantro, for garnish | |||||||
| Steamed vegetables, as desired | |||||||
| La Preferida Refried Beans, as desired | |||||||
Pour 3 cups salsa verde in full steam table pan. Arrange chicken quarters in single layer on sauce. Sprinkle chicken with salt and pepper. Top with 1 cup salsa verde. Reserve remaining sauce.
Bake in convection oven at 400 degrees F for 20 minutes. Top with 1 cup additional sauce. Bake for another 30-40 minutes or until chicken juices are no longer pink.
Garnish with cilantro. Serve with vegetables and refried beans.
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