Chuy's steak burrito and green chile sauce

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. 1.      In a large sauce pot, make beef stock by dissolving all beef base in water.  Place stock over medium to high flame.  
2. 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. 3.      After onions have softened, add green chiles. This will bring temperature down, bring stock back to simmer, stirring with slotted spoon.  
4. 4.      In a bowl, combine indicated amount of water and corn starch and whisk until smooth and all cornstarch is dissolved.
5. 5.      Add the cornstarch mixture to the hot and simmering stock. Slowly stir in cornstarch mixture with slotted spoon. (see below)
6. 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.         Bake in a 350 degree oven for 8 minutes, making sure cheese is melted.

Noon Cooking - March 12, 2013