Recipe by Miss Annie
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.
Top Review by Jonathan N.
Overall a great recipe to follow and sauce is amazing. The only thing I do differently is that I add about 3/4 teaspoon of brown sugar to the onions to get that extra carmelization going and then add the garlic and sauté another 2 minutes. I also get fresh roasted hatch green chiles from the actual Hatch, NM local market as I have a friend who frequents Hatch for work and picks me up a few canned jars. Great hatch green chile recipe!
- 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
Directions See How It's Made
- 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.