Mexican Style Tempura with a Chili Chocolate Sauce

Ingredients

• 0.3 cup tomatoes canned
• 6 ounces canola oil 
• 2  chicken breasts sliced thin
• 2 tablespoons chili powder 
• 2 tablespoons freshly cilantro leaves chopped
• 0.5 cup cornstarch 
• 0.3 teaspoon basil dried
• 0.3 teaspoon thyme leaves dried
• 6  egg whites 
• 1.5 cups flour all-purpose divided
• 2 tablespoons granulated garlic powder 
• 2 tablespoons kosher salt 
• 0.3 cup chocolate 
• 0.5  onion diced
• 0.3 teaspoon oregano dried
• 0.3 teaspoon freshly cracked pepper black
• 1  poblano chile diced peeled seeded
• 0.1 teaspoon pepper flakes red crushed
• 2 ounces red wine 
• 4 large shrimp deveined peeled
• 4 servings water for consistency

Equipment

• bowl
• frying pan
• baking sheet
• oven
• mixing bowl
• skewers
• wooden skewers

Directions

1. Preheat oven to 400 degrees F and preheat 6 ounces canola oil to 400 degrees F.
2. 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.
3. Mix until thoroughly combined.
4. 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.
5. Place skewers immediately into preheated oil and fry until golden brown.
6. Place onto a baking sheet and finish in the oven, about 5 minutes. Do the same for the shrimp.
7. For the sauce: In a medium saute pan over medium-high heat, saute the poblano, onions and a pinch of Sabor Italia.
8. Add the red wine and chocolate and stir until combine.
9. Add the chili powder and remaining Sabor Italia and stir until thickened.
10. Add the chopped tomatoes and stir. Continue to cook for another 5 minutes.
11. Remove from heat and stir in cilantro leaves.
12. Place skewers on a platter and top with sauce.
13. In a small bowl, combine all ingredients and store in an airtight container for up to 6 months.