Chuy’s, a tex-mex restaurant in my husband’s home state of Texas, makes many delicious things. My favorite is the Chicken Chile Rellenos with their Deluxe Tomatillo sauce. It’s been over 5 years since I’ve last tasted this delicacy, but the sauce still haunts me. I’ve vowed to try recreating the sauce for years, and was finally pushed to do so when I speculated about how fantastic it would be with the Fried Green Tomato Tots.
I found a copycat recipe on austin360.com and decided to give it a try. I was kind of irritated that this prep actually involved making two sauces, but in the long run, I was grateful because both were so flavorful and could be used in different ways. The plain old tomatillo sauce is great for enchilada filling and for anything that you will be heating after adding the sauce. It stores well in the fridge for several days. The “supreme” version, with the sour cream, is what I use for topping dishes (like the tots). It should be made immediately before serving.
- 1 T. butter
- 1 T. fresh cilantro, chopped
- 1 green onion, chopped
- 1 clove garlic, minced
- 4 slices of jarred jalapeno pepper
- Juice from 1/2 of a lime
- 1 lb (or a little more) tomatillos, cleaned and roughly chopped
- 1.5 cups vegetable broth
- 1 Tablespoon cornstarch
- Pinch of kosher salt
- TINY pinch of sugar
- Pinch of freshly ground black pepper
- Place 1/4 pound of the tomatillos into the food processor with the lime juice, garlic, onion, and cilantro. Process until combined, then add the rest of the tomatillos. Process until smooth.
- Heat butter in stock pot over medium-low heat.
- Add tomatillo mixture to the stock pot and saute until the mixture stops foaming, about 10 minutes.
- In separate bowl, combine the vegetable broth, cornstarch, salt, pepper, and sugar. Mix completely.
- Add vegetable stock mixture to the tomatillo sauce. Bring to a boil, then reduce and simmer over low heat until the sauce thickens, stirring constantly.
- Taste and adjust seasoning.
Deluxe tomatillo sauce:
Stir 1/4 cup finely chopped cilantro, 16 oz. sour cream, 1/4 tsp. salt, 1/4 tsp. freshly ground pepper, and 1/4 tsp. garlic salt into 1 cup of hot tomatillo sauce. Combine completely, then serve immediately.
Recipe adapted from http://www.austin360.com