CHUY'S Steak Burrito

Chuy's Restaurant Copycat Recipe

Hatch Green Chile Sauce:
1 quart water
2 ounces beef base
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/2 pound diced onions
1 quart roasted green chiles
1/2 cup water
2 ounces cornstarch

In a large sauce pot, make beef stock by dissolving all beef base in water. Place stock over medium to high flame. 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. 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 indicated amount of water and corn starch and 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.

Kitchen Notes: This recipe yields enough sauce to make 5 Steak Burritos

Steak Burrito:
1 (12 inch) flour tortilla
6 ounces grilled fajita beef
1 ounce Hatch Green Chile Sauce
1 ounce Monterey Jack Cheese
6 ounces Hatch Green Chile Sauce
1 ounce Monterey Jack Cheese

Fill the flour tortilla with grilled fajita beef, 1 ounce of Hatch Green Chile Sauce and 1 ounce of Monterey Jack cheese. Fold in sides of tortilla. Fold in the flap closest to you (bottom). Tuck in both sides with your index fingers. Continue with a rolling motion until burrito is wrapped with seam down. Position at an angle in the middle of the plate. Ladle 6 ounces of sauce over the burrito with an end to end motion. Sprinkle 1 ounce of Monterey Jack cheese over the top. Bake in a 350 degree oven for 8 minutes, making sure cheese is melted.

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