4 large boneless chicken breasts |
4 overtly large poblano chilies |
half a cup of shredded jack cheese |
1 cup of grated asadero cheese |
3/4 cup of spicey chorizo (cooked) |
a deep-frying set up with veg. oil |
---sauce |
5 large very ripe plumb tomatoes |
1 large yellow onion |
3-4 smoked chipotle peppers + 3 tbls. of the adobo sauce |
8 cloves of garlic |
3 1/2 cups of chicken stock |
2 cups of heavy cream |
1 cup of sweet white wine |
roux blanc |
olive oil |
salt |
---cilantro splash |
1 bunch of fresh cilantro leaves |
1/4 cup of olive oil |
the juice of 2-3 limes |
1 oz. of tequila |
---batter |
6 egg whites |
half a cup of cerveza negra (but not guinness) |
a pinch of salt |
flour |
and perhaps some milk of magnesia or rolaids |