Hispanic Chamber of Commerce to host Business Expo

CHICAGO (WLS) -- The Illinois Hispanic Chamber of Commerce (IHCC) is inviting everyone to the 2014 Make the Connection! Hispanic Business Expo.

The 11th annual event is free and helps Hispanic business owners connect with leaders from the corporate sector and government agencies. The expo takes place on Thursday, Aug. 28, at Navy Pier. ABC 7 is a media sponsor, and reporter Stacey Baca will be the emcee.

Omar Duque, President & CEO of the IHCC , and Eloy Suarez, sous chef at Mas Restaurant, came into our ABC 7 Eyewitness News to tell us about the expo and to show us how to make Chilaquiles Rojos.

2014 Make the Connection! Hispanic Business Expo

Thursday, Aug. 28

Opening Breakfast: 8-10 a.m.

Exhibit Floor Open: 10 a.m.-5 p.m.

Workshops: 11:00 a.m.-12:30 p.m. and 2-3:30 p.m.

Navy Pier, Chicago

Admission: Free (Breakfast is a ticketed event)

Chef Suarez's Recipe: Chilaquiles Rojos

Ingredients:

6oz Chipotle Tomatillo Sauce

3oz Tinga (shredded chicken - tomato, onion, garlic, chipotle, oregano)

2oz Black Bean Truffle Puree - black beans, epazote, black truffle oil, chile de arbol

.5oz Crema fresca (garnish)

1oz Queso Fresco (garnish)

.05oz Sliced yellow onion

Preparation:

a. Chicken Tinga

1. Cook chicken with bouquet garnie (parsley, bay leaves, whole peppercorn, french thyme), onion and carrots. After it is cooked, shred the chicken.

2. Heat pan with olive oil, julienne onion, garlic, julienne tomato, saute 10 mins.

3. Add chicken, apple cider vinegar, salt and pepper, mexican dry oregano. Cook for 15 mins.

b. Salsa

1. Cut tomatoes in half, toss with olive oil, oregano, garlic, salt and pepper.

2. Roast in the oven for 20 minutes, then blend with onion and chipotle sauce.

3. Add salsa to olive oil heated pan and vegetable stock.

4. Cut tortillas in 8 triangles and deep-fry.

5. In a bowl, add tortilla chips, salsa, chicken tinga, and garnish with sliced onion, crema fresca, queso fresco, cilantro sprouts, and black bean truffle puree.