Chuy’s Texas Martini Margarita & Green Chile Sauce

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TEXAS MARTINI MARGARITA (House):

INGREDIENTS:
2 oz house teq.
1 oz Patron Citronge
1 1/2 oz fresh lime juice

GARNISH:
1 1/2 ounce sugar water
Lime wedge & 2 Jalapeno olive on sword

GLASS:
Martini Glass
Shaker

PROCEDURE:
Fill shaker with ice and using jigger pour alcohol in shaker bottom.  Free pour sugar water and lime juice and top with shaker top and shake vigorously.

Chuy’s Hatch Green Chile Sauce

*This recipe yields enough sauce to make 5 Steak Burritos

Ingredients                                         Quantity

Water                                                 1 QT
Beef Base                                           2 oz
Black Pepper                                     ¼ tsp
Garlic Salt                                          ¼ tsp
Salt                                                      ¼ tsp
Diced Onions                                     ½ lb
Roasted Green Chiles                      1 QT
Water                                                  1/2 cup
Cornstarch                                          2 oz

Procedure:

1.      In a large sauce pot, make beef stock by dissolving all beef base in water.  Place stock over medium to high flame.
2.      Add the dry spices and diced onions to the stock and bring mixture to simmer. Allow to simmer long enough for onions to soften, approximately 12 minutes. Onions may be slightly crunchy in center.
3.      After onions have softened, add green chiles. This will bring temperature down, bring stock back to simmer, stirring with slotted spoon.
4.      In a bowl, combine indicated amount of water and corn starch and whisk until smooth and all cornstarch is dissolved.
5.      Add the cornstarch mixture to the hot and simmering stock. Slowly stir in cornstarch mixture with slotted spoon.
6.      After adding cornstarch mixture, allow sauce to continue to simmer an additional 8-10 minutes; stirring occasionally. The sauce will be gaining more body at this time.

Chuy’s Steak Burrito Assembly

Ingredients                                         Quantity

12" Flour Tortilla                                 1 ea
Grilled Fajita Beef                              6 oz
Hatch Green Chile Sauce                    1 oz
Monterey Jack Cheese                        1 oz
Hatch Green Chile Sauce                    6 oz
Monterey Jack Cheese                        1 oz

Procedure:

1.         Fill 12” flour tortilla with grilled fajita beef, 1 oz of Hatch Green Chile Sauce and

1 oz of Monterey Jack cheese.

2.         Fold in sides of tortilla.

3.         Fold in the flap closest to you (bottom).

4.         Tuck in both sides with your index fingers.

5.         Continue with a rolling motion until burrito is wrapped with seam down.

6.         Position at an angle in the middle of the plate.

7.         Ladle 6 oz (1 1/2 ladles) of sauce over the burrito with an end to end

motion.

8.         Sprinkle 1 oz of Monterey Jack cheese over the top.

9.         Wipe the edges of the plate clean.  Spots will "cook" on the plate.

10.       Bake in a 350 degree oven for 8 minutes, making sure cheese is melted.

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