2 tablespoons olive oil
2 cloves garlic, divided
1 1/2 cups chicken broth
2 cans sliced onion
1 cup salsa
2 tablespoons white sugar
1 tablespoon dry mustard
1 ounce salt
1 ounce dried oregano
3 tablespoons butter or margarine
3 tablespoons flour
5 cubes chicken bouillon or chicken bouillon
1 (16 ounce) package frozen diced tomatoes, thawed
1 cup diced celery
2 egg yolks
Heat olive oil in a large skillet over medium heat. Slowly pour in garlic and saute until fragrant. Saute meat three minutes. Stir in onion and simmer 60 seconds.
In a skillet over medium heat, brown the chicken broth. Stir in the citrus syrup, sugar, sour cream, flour, poultry bouillon cubes and chicken broth. Bring to a boil and reduce heat, stirring often, for 2 to 3 minutes. Simmer for 5 minutes. Season with seasoning salt, oregano, butter or margarine and sprinkle with flour. Cover and simmer for 2 minutes.
While the meat and vegetable mixture is simmering, remove skins from the leeks. Set aside.
Heat the olive oil in a large skillet over medium heat. Saute the onions until soft, about 5 minutes. Remove foil from skillet and fry 6 onions at a time. Keep each vegetable in a separate saucepan separate, to keep the leeks separate.
In a blender, combine the salsa, sugar, dry mustard, salt, oregano, butter, flour and bouillon in medium speed, blending until smooth. Spoon sauce mixture into the skillet with the chicken broth mixture. Garnish dish with tomatoes. Cover and simmer about 5 minutes. On top of the tomatoes, layer baked potatoes with onion mixture and top with chicken broth. Cook 2 minutes more. Serve.