Prep 5 mins
Cook 30 mins
Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. From Chuy's Restaurant in Austin, TX. Prep time does not include roasting chiles.
- 3 tablespoons corn oil
- 2 tablespoons all-purpose flour
- 1 cup onion, chopped
- 2 teaspoons minced garlic
- 2 cups roasted new mexican green chilies, peeled/seeded/chopped
- 2 cups beef broth
- 1 teaspoon salt
- 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.
EXCELLENT recipe! Takes lots of time to roast peel and devein and seed, but WELL worth the time! Thanks!
lasersmiledr, there is no need to roast, peel, and de-seed (NEVER de-vein your chile as that is where all the heat is!) as you can order pre-prepared hatch chile from several places in Hatch including the chile express and Berridge Farms.