Chuys Green Chile Sauce Food

CHUY'S HATCH GREEN CHILI SAUCE RECIPE

Steps:

• In a large sauce pot, make beef stock by dissolving all beef base in 1 quart water.
• Place stock over medium to high flame.
• Add pepper, garlic salt, salt and diced onions to the stock. Bring mixture to simmer. Allow to simmer long enough for onions to soften, about 12 minutes. Onions may be slightly crunchy in center.
• After onions have softened, add green chiles. This will bring temperature down - bring stock back to simmer, stirring with slotted spoon.
• In a bowl, combine 1/2 cup water and corn starch. Whisk until smooth and all cornstarch is dissolved.
• Add the cornstarch mixture to the hot and simmering stock. Slowly stir in cornstarch mixture with slotted spoon.
• After adding cornstarch mixture, allow sauce to continue to simmer an additional 8 to 10 minutes, stirring occasionally. The sauce will be gaining more body at this time.
• Remove from heat and allow to cool.
• Store in a tightly sealed container, in the refrigerator, until ready to serve.

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE

Steps:

• In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
• Add garlic and cook another 2 minutes.
• Stir flour in with onions and garlic so that it thickens.
• Add chopped chilies, beef broth and salt and mix well.
• Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
• The sauce should be thick enough to bind chilies and onions together.
• Sauce can be refrigerated for three days, or frozen.

CHUY'S GREEN CHILE STEW

Steps:

• Heat the oil in stock pot or dutch oven over medium-high heat.Sprinkle the flour over the oil and whisk to create a light roux, about 5 minutes.
• Add the tomatillos to the roux and saute for a few minutes.
• Add garlic and saute for 30 seconds or until garlic becomes fragrant. Slowly whisk in the chicken broth and combine well. Add the carrots and simmer for 20 minutes.
• If using chicken thighs: Add chicken thighs with the carrots. Skim off any fat which rises to the surface periodically while simmering ingredients.
• Add the remaining vegetables and simmer until the vegetables are almost tender, about 45 minutes to an hour.
• If using chicken thighs: Pull chicken thighs from stew and let cool on a cutting board. When chicken has cooled, pull meat off of bones and shred into bite-size pieces. If using rotisserie chicken: Pull meat off of bones; discard skin and shred chicken into bite-size pieces.
• Add chicken to stew and stir to combine. Taste for seasoning and add salt and pepper as needed, and cumin to taste. If you don't like cumin too much, you can always use less; same for salt and pepper.
• Stir in cilantro and green onions (if desired) and simmer for a few more minutes.
• A note about the chiles: Hatch green chiles are best, and the heat in the stew depends primarily on the heat of the chiles. If your chiles are mild and you prefer more heat, you can add cayenne as desired. If hatch chiles are unavailable, you can also use Anaheim chiles. Roast them yourself on the grill, under a broiler, or on your gas cooktop until the skins are charred. Wrap in plastic foil for a few minutes until skin has softened, then scrape charred skin off of chiles.

CHUYS GREEN CHILE SAUCE

Steps:

• Rue 1. Melt 1 tbs butter in a small sauce pan 2. Slowly sprinkle flour into butter, while continuing to whisk 3. When flour is fully incorporated and roux is smooth, reduce to a low flame and stir frequently to avoid scorching 4. Cook roux for approximately 20 minutes or long enough to develop a dark, rich color, equal to the color of peanut butter 5. Remove from heat and keep warm Green Chile Sauce 1. Melt butter in heavy bottom sauce pan. Add onions and sauté until lightly brown 2. Add chicken stock and spices. Bring to a light boil then reduce to light simmer 3. When sauce is at a light simmer, slowly add roux, whisking to blend roux 4. Simmer for 15 minutes. Sauce will continue to thicken 5. Add the Roasted green chiles and tomatoes and simmer for 15 minutes 6. Top your favorite enchilada or burrito, or use as a dipping sauce 7. Have fun and enjoy!!!!! *Feel free to adjust the consistency of the sauce by adding a little chicken stock to thin it down or making additional roux to thicken it up. ELVIS FRIED CHICKEN INGREDIENTS/ QUANTITY 4-6oz chicken breasts, not marinated/ 4 Plain potato chips/ 1 large bag Buttermilk/ 2 cups Cheddar/Monterey Jack Cheese mixture/ 1 1/2cup grated 1. Wrap chicken breasts in plastic wrap and pound thin with a mallet or pot 2. Heat oil on medium in large frying pan 3. Crush bag of potato chips 4. Coat each breast in buttermilk and roll in potato chips until completely coated. May need to apply hand pressure to ensure chicken is fully covered 5. Place chicken breasts in frying pan and cook until chicken is fully white inside. Chips will appear golden brown. (Can also cook in 350 degree fryer) 6. Once cooked, set chicken on paper plates/paper towels to drain for one minute 7. Top chicken with Salsa Facil, cheese and serve with rice and refried beans

THE BEST CHUY'S QUESO RECIPE COPYCAT

Steps:

• instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.