Sasha Hurtado is a wonderfully talented 16 year old from Hiram, GA. After making the top 60 on this season’s (season 3) American Idol, Hurtado is not wasting any time slowing down. Currently in production of her first single, she spends her free time playing gigs all around NW Georgia and Eastern Alabama.

Sasha is also part of the praise & worship team at New Season Church in Hiram, GA. On top of gigging, recording and participating her church, Sasha also belongs to an audition-only performing arts group comprised of kids from 5th-12th grade from all over Georgia. The group is called Georgia 4-H Clovers & Company and this is her 5th year being a part of this group.

Hurtado is definitely an artist to keep on watch and follow on social media. She’s constantly releasing fun covers and collaborations whether solo or with other musicians such as Erin Kirby.

Check out Sasha Hurtado at the links below: 

I recently reached out to Sasha to find out what her favorite foods are and her response was,”I’m half Mexican so my top favorites are probably Enchiladas Verdes, Barbacoa Soup, and Chilaquiles. I pretty much eat anything, I’m not picky at all. Some of my favorite American foods are Chili, Mashed Potatoes, and Mac n’ Cheese.” What an awesome selection of food inspiration! After a coin toss (because I really couldn’t decide what to make), I settled on the classic Mexican comfort food Chilaquiles. I went with Chilaquiles Rojos! This dish is absolutely delicious with corn tortillas, fresh warm salsa, crema, queso fresco and a fried egg on top! A perfect comfort dish. Check out the recipe below and Sasha Hurtado’s music. Enjoy!

Chilaquiles Rojos Recipe

Ingredients

  • 2 large tomatoes, chopped (I used beefsteaks fresh from the garden but you can also use Roma or whichever you prefer)
  • 1 jalapeño, sliced
  • 2 cloves garlic
  • 1 green bell pepper, chopped
  • 1/4 cup cilantro
  • juice of one lime
  • 1 cup of low sodium chicken broth
  • 1/4 cup vegetable oil, plus 2 tablespoons for cooking salsa later
  • 12 corn tortillas, cut into 8 wedges each
  • Pink Himalayan salt

Directions

  1. Heat 1/4 cup oil in a large skillet over medium-high heat. Add half the tortilla wedges and cook until lightly brown and crisp.
  2.  Drain the  fried tortilla chips on a paper towel-lined plate. Sprinkle with salt and repeat process until all wedges are cooked.
  3. Place the tomatoes, onion, lime juice, green bell pepper, jalapeño, chicken broth and garlic in a blender and blend until smooth.
  4. Heat 2 teaspoons oil in a large skillet over medium-high heat and add salsa. Cook for about 5 minutes.
  5. Add the tortilla chips to the salsa and carefully fold to coat the chips without breaking them. Cook for about 3 minutes. Add salt to taste.
  6. Serve immediately with crema, queso fresco, fried eggs and avocado. You can even add shredded chicken if you like!