Flavors of Argentina, Guajillo Chicken Tinga and Potato Dorados topped with Guajillo tomato salsa, watermelon radish, sliced radish, green onion, red onion and Queso Fresco. Guajillo pronunciation: “gwa-HEE-yo”
Dorados: Heat tortillas in skillet, until slightly browned. Place small amount of mashed potatoes lengthwise down center of tortilla, top with chicken tinga, drizzle with Guajillo Salsa, sprinkle with Mexican blend cheese, roll up. Repeat with remaining tortilla shells and chicken tinga (amount of servings will vary depending on amount of chicken and mashed potatoes for each tortilla). Plate Assembly: Place small mound of shredded romaine on plate. Place two dorados on top of lettuce, place third dorado on top of the two. Drizzle with Guajillo salsa. Sprinkle plate with julienned and sliced radishes, diced onion and top with queso fresco. Place sliced limes and green onions as garnish on plate.