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CHUY'S Tomatillo Sauce

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Chuy's Deluxe Tomatillo Sauce And Deluxe Tomatillo
This is a two step recipe. You must first cook Chuy's Tomatillo Sauce and then add ingredients for the Deluxe Tomatillo.

Step One: Tomatillo Sauce
4 tablespoons margarine
4 pounds (about 50) tomatillos, green, cleaned, roughly chopped
1/4 cup cilantro, chopped
5 ounces green onions, chopped
1/4 cup jalapeno slices, with juice
2 teaspoons fresh lime juice
6 cups water
3 tablespoons vegetable base
salt, garlic and sugar 1 pinch of each
10 tablespoons cornstarch

Clean and wash the vegetables. Heat margarine in a large stock pan. Put cilantro, green onions, jalapenos, lime juice and 1 pound of roughly chopped tomatillos (about 12) in a food processor.
Blend at low speed. Add the rest of the tomatillos. Blend until pureed Add the tomatillo mixture to margarine. Saute for 10 minutes until it stops foaming. In separate pan, mix cornstarch completely in water. Stir vegetable base, salt, garlic and sugar into cornstarch mixture. Add vegetable stock mixture to tomatillo puree. Bring to a boil, then continue to simmer (low boil) for about 10 minutes, stirring constantly until sauce thickens. Season to taste.

Step Two: Deluxe Tomatillo Sauce
1 quart hot Tomatillo Sauce  
1/4 cup cilantro, chopped
16 ounces sour cream
1/4 tablespoon salt
1/4 tablespoon garlic salt
1/4 tablespoon black pepper

Add cilantro to hot Tomatillo Sauce and blend with hand held blender until mixed. Add sour cream and spices. Blend at high speed until thoroughly mixed. Heat on stove top on low heat setting if needed.

CHUY'S Steak Burrito

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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.

CHUY'S Grandma's Rockin' Rita Cocktail

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GRANDMA'S ROCKIN RITA
Chuy's Restaurant Recipe

1 oz  1800 Silver
1.25 oz Grand Marnier
3 oz lime juice
3 oz sugar water
1 lime wedge

Combine ingredients in shaker tin over the ice.  Shake vigorously.  Pour ingredients back in an orange salted pint glass.  Garnish with lime wedge and red straw.

Texas Martini Margarita

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TEXAS MARTINI MARGARITA
Chuy's Restaurant Copycat Recipe

2 oz Tequila                                              
1 oz Patron Citronge                                    
1 1/2 oz fresh lime juice                                
1 1/2 ounce sugar water
lime wedge & 2 jalapeno olive on sword
Glass: Martini
                                                                                   
Fill shaker with ice and using jigger pour alcohol in shaker bottom.  Free pour sugar water and lime juice and top with shaker top and shake vigorously.      
                                                         

CHUY'S Quesadillas

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QUESADILLAS
Chuy's Restaurant Copycat Recipe

12 (5 inch) flour tortillas
12 ounces shredded Monterey Jack cheese
1 large yellow onion
2 medium roasted chiles
1 bunch of cilantro
1 ounce fajita chicken or steak

Heat flat griddle to 350 degrees. Dice onion and roasted chile peppers (Bell Pepper, Anaheim or Sandia depending on preference). Pull cilantro leaves from stem, chop and add to onion mix. Place tortillas on the griddle and sprinkle on 1 ounce of jack cheese to evenly cover each tortilla. Add 1 tablespoon of onion mix on top of cheese, spreading evenly. Add chopped fajita chicken or steak. Let cook until cheese is melted and fold over tortilla using a metal spatula. Let cool. Serve with guacamole and sour cream.

Tres Leches Cake

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TRES LECHES CAKE
Chuy's Restaurant Copycat Recipe

Cake:
1 1/2 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 cup butter
1 cup white sugar, divided
5 egg yolks
5 egg whites
1 teaspoon vanilla extract

Syrup:
1 1/2 cups whole milk
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk

Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
freshly sliced strawberries

Preheat oven to 350. Mix the dry ingredients in a small bowl with a wire whisk and set aside. Separate the eggs, placing the whites in a mixer bowl and the yolks in a small bowl. Beat the egg whites until they are frothy and starting to thicken slightly. Very slowly add 1/2 cup white sugar. Beat until they are stiff and glossy but not dry. You should be able to turn the bowl over without having them come out. Remove them from the mixer bowl and set aside. In the mixer bowl, beat the softened butter and the remaining ½ c. sugar till butter is light yellow. Add the vanilla. One at a time, add the egg yolks, mixing well to incorporate each one before adding the next. Scrape down the sides of the bowl as you go. Remove the bowl from the mixer and use a rubber spatula to mix in 1/3 of the flour mixer into the butter mixture. Then, fold in 1/3 of the egg whites, being careful not to deflate them as much as possible. Add another third of the flour, and then another third of the egg whites. Repeat with remaining flour and egg whites.

Pour batter into 9 x 13 inch baking dish sprayed with cooking spray. Bake at 350 for 25 to 30 minutes or until center springs back gently when poked, or until a toothpick inserted in the center comes out clean.

While the cake is baking, combine the whole milk, sweetened condensed milk and evaporated milk in a small saucepan. Heat just enough to combine them…not very hot at all. Once the cake comes out of the oven allow it to cool for 10 minutes. Use a fork to poke holes all over it every 1/2 inch or so. Then, pour the milk mixture evenly over the top of the cake. Allow to cool to room temperature and then cover and place in the refrigerator overnight or at least until it is cold.

When ready to serve, whip the cream and add the powdered sugar to sweeten it slightly. The cake is very sweet so you don’t need the cream to be super sweet. Top the cake with the whipped cream. Place a piece on a plate and top with sliced strawberries.

CHUY'S Baja Fish Tacos

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BAJA FISH TACOS
Chuy's Restaurant Copycat Recipe

Makes 4 servings, 2 tacos per plate

8 flour tortillas                                                                    
16 ounces tilapia filets cut into 8 strips
sprinkle garlic salt                                                                         
sprinkle black pepper                                                                     
1 (16 oz.) bag shredded red cabbage                                                    
1 bunch cilantro                                                                             
8 ounces Creamy Jalapeno Sauce                                                    
4 limes                                                                                

Prepare your flour tortillas by reheating them in a skillet on med low heat. Add a row of shredded red cabbage to the center. It should be about half a fist full. Pull some fresh cilantro leaves off the stem and sprinkle on top of the red cabbage.

Prepare your at home grill for grilling the fish. Take two of the 2 ounce filets of tilapia fish and season them on both sides with a sprinkle of garlic salt and ground black pepper. Place the tilapia on the grill for 3 minutes on each side. Add two filets to your taco – Each taco will hold about 4 ounces of fish, with each fillet weighing about 2 ounces. Drizzle the fish with Creamy Jalapeno Sauce. Two tacos per plate. Fold the tacos at the center. Slice your lime in half and cut the half into wedges to serve on the side. Served with Green Chile Rice and refried beans on the side.

Bacon Wrapped Pork Rellenos

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BACON WRAPPED PORK RELLENOS
Chuy's Restaurant Recipe

Pork Rellenos:
1 pound marinated Pork Al Pastor  
1 1/2 cups Monterey Jack cheese, shredded
12-15 hatch chile peppers
bacon, high quality, smoked, thick cut (2 per chile)

Salsa Brava:
5 medium tomatillo
2 medium yellow onions, quartered
1/4 cup water
dash chile arbol, processed      
1 medium clove garlic
1/2 medium green chile, roasted and diced
1 teaspoon salt
1/2 cup water

Relleno filling: On a grill or flattop pan cook your marinated Al Pastor meat at medium high heat for 8 to 9 minutes, stirring occasionally to make sure meat does not stick and cooks through evenly. Spread cooked meat evenly on a baking sheet or tray, cover and let cool in refrigerator for 1 hour or until cold to the touch.

In a bowl over ice mix your cooled Al Pastor meat with the shredded Jack Cheese. With a sharp knife cut a slit in the green chiles lengthwise on the chile, starting a 1/2 inch from the stem and stopping 1/2 inch from the tip. Clean the inside of the chile, removing unwanted pulp and seeds. Stuff chiles with filling by holding in palm and filling chile through slit in the side until full, so that you can still close the slit after filling.

Using your first slice of bacon, start at stem and tightly wrap and stretch the bacon, overlapping as you go. 1 slice of bacon will cover half of the chile. Using the second slice, tightly wrap and stretch bacon, overlapping to the tip of the chile. Place one toothpick in tip of chile to secure bacon.
Place rellenos on a baking sheet or tray, cover with plastic wrap and store in refrigerator.

Salsa Brava: Place tomatillos and onions on a sheet pan. Add 1/4 cup of water to keep moist. Set oven to 450 degrees - roast tomatillos and onions for 30 minutes, pull tray out and rotate, then continue roasting for additional 25 minutes. In a sauce pan combine all remaining ingredients: chile arbol, garlic clove, roasted and diced green chiles, salt and 1/2 cup of water. Bring to boil and simmer for 5 minutes. Add roasted tomatillos and onions into the mixture and simmer for 4 minutes. Transfer to a food processor or use blender to puree until smooth consistency.

Relleno cooking directions: Remove the toothpicks from the rellenos. In a heavy bottom pan with tall sides heat 1 1/2 inches of fry oil to 350 degrees. When the oil is hot add the rellenos and fry for 3 to 5 minutes or until bacon is golden brown and crisp on all sides. Remove rellenos from pan. Allow grease to drain.

Serving directions: Ladle 1/4 cup or more of Salsa Brava on each plate. Place 2 Rellenos on top of sauce. Serve with a drizzle of salsa crema (or sour cream), pico de gallo, green chile rice and refried beans.

New Menu Items at Margaritas Mexican Restaurant

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Margaritas Mexican Restaurant New Items:

Bacon Wrapped Shrimp with Manchego: Jumbo shrimp stuffed with manchego cheese and wrapped in bacon
Sweet Potato Enchiladas: Two cheese enchiladas stuffed with roasted sweet potatoes and cilantro, topped with enchilada sauce and crema, served with Mexican rice and black beans
Short Rib Tacos: Dos Equis braised short ribs with roasted onions and peppers and poblano crema on grilled flour tortillas
Short Ribs and Sweet Potatoes (pictured): Dos Equis braised short ribs with roasted onions and peppers in sweet tomatillo sauce, drizzled with crema and served with roasted sweet potatoes
Strawberry Cinnamon Margarita: Cuervo Cinge Cinnamon Tequila, Triple Sec, strawberry puree and sour mix, topped with a cinnamon stick and served on the rocks in a glass with a cinnamon sugar rim

Availability: Through the end of 2015

Basic Texas Margarita

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BASIC TEXAS MARGARITA
Blue Mesa Grill Recipe

1.75 ounces Sauza Hornitos or your favorite reposado tequila
.75 ounces Cointreau
1/4 teaspoon sugar
juice of 3 fresh limes

Fill a shaker glass (about a 14 oz. glass) with ice. Add tequila, Cointreau, and sugar. Float the ice with lime juice. Shake well. Serves 1.

Fresh Fruit Agua Fresca

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FRESH FRUIT AQUA FRESCA
Blue Mesa Grill Recipe

1/4 pineapple, peeled and diced
1/4 honeydew melon, peeled and diced
1/4 cantaloupe, peeled and diced
1/2 pint strawberries, diced
1/2 bottle of Rose's Grenadine
1/2 cup sugar
3 quarts (12 cups) water
3 tablespoons (1 jigger) Malibu Pineapple rum, per drink

Puree all fruit in a blender. Add sugar and water. Blend all ingredients except for the alcohol. Fill glass with ice, add alcohol, and fill with fruit/water mixture (agua fresca). Can be made with or without alcohol for the kids. Serves 10-12.

Margarita on the Rocks

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MARGARITA on the ROCKS
Blue Mesa Grill Recipe 

1.75 ounces Sauza Hornitos or your favorite reposado tequila
.75 ounces blue curacao
lemon/lime-based sweet and sour mix

Fill a shaker glass (about a 14 oz. glass) with ice. Add tequila, blue curacao, and float the ice with sweet and sour mix. Shake well. Serves 1.

Strawberry Cream Agua Fresca

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STRAWBERRY CREAM AGUA FRESCA
Blue Mesa Grill Recipe

1 quart (4 cups) water
1 quart milk
1 quart ice
1/2 cup sugar
2 cups strawberry puree
3 tablespoons (1 jigger) Bacardi O, per drink
Sliced strawberries to garnish

Blend all ingredients except rum. Fill glass with ice, add rum, and fill with fruit/water mixture (agua fresca). Garnish with strawberry slice. Can be made with or without alcohol for the kids. Serves 8.

Raspberry Bread Pudding

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RASPBERRY BREAD PUDDING
Blue Mesa Grill Recipe

6 eggs, room temperature
3 cups heavy cream
1 ounce vanilla extract
1 teaspoon ground cinnamon
3/4 cup sugar
2 cups frozen raspberries, thawed
1 loaf Challah bread, diced
1/2 cup heavy cream
1/2 cup Cajeta cheese

Lightly butter an 8 x 11 inch pan. In a large bowl, whisk together the eggs, heavy cream, sugar, vanilla, and cinnamon. Distribute bread over the butter in the greased pan. Add the raspberries and mix with the bread. Pour egg mixture over the cake, moistening evenly. Press lightly. Bake at 350 degrees for about 30 minutes, until pudding bubbles around the edges. Heat 1/2 cup heavy cream in saucepan and gradually add cajeta, stirring continuously. Serve sauce over pudding. Serves 10-12.

Mexican Street Corn

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MEXICAN STREET CORN
El Camino's Restaurant Recipe

Makes 1 serving

1 ear corn, shucked
1 teaspoon olive oil
1 tablespoon mayonnaise
1/4 teaspoon chipotle chile powder
1 ounce cotija cheese or queso fresco, grated or crumbled
1 teaspoon chopped cilantro
1 lime wedge
kosher salt and ground black pepper, to taste

Prepare a grill to medium high heat. Rub the corn with olive oil and season with salt and pepper, to taste. Grill corn until soft, rotating occasionally, about 6 to 8 minutes. You want to have some charred kernels. Remove from grill and brush rub mayonnaise. Sprinkle with the chipotle powder. Roll in cheese. Garnish with cilantro and a squeeze of lime juice to finish.

Steak Taco Salad

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STEAK TACO SALAD
Moe's Southwest Grill Copycat Recipe

Makes 4 Servings

Tortilla Bowls:
cooking spray
1 tablespoon extra virgin olive oil
4 (10-12) inch flour tortillas
kosher salt

Steak:
1 teaspoon dried minced garlic or garlic flakes
1 teaspoon dried minced onion or onion flakes
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons chipotle chile powder
3 scallions, finely chopped
4 teaspoons Worcestershire sauce
2 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper
3/4 pound sirloin steak (about 1 inch thick)
1 green bell pepper, thinly sliced
1 large onion, halved and thinly sliced

Salad:
1/4 cup mayonnaise
2/3 cup buttermilk
1 English cucumber, quartered lengthwise and sliced
2 romaine lettuce hearts, roughly chopped
1 (15 oz.) can black beans, drained and rinsed
2 (2.25 oz.) cans sliced black olives, drained
4 ounces Cheddar or Monterey Jack cheese (or a combination), shredded
fresh salsa, for topping

Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.

Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.

Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.

Heat a large cast iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1 inch pieces.

Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

New Menu Items at Taco Cabana

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Taco Cabana New Item: 


  • Tamahli Tamales, seasoned pork or chicken wrapped in masa and cornhusks and steamed

Availability: Through the holidays, while supplies last

Grilled Navajo Chicken

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GRILLED NAVAJO CHICKEN
Blue Mesa Grill Recipe

1 slice bacon, minced
2 cloves garlic, minced
1/2 cup yellow onion, minced
2 teaspoons chile powder
2 cups tomato puree
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 chicken bouillon cube
1 cup corn kernels, fresh roasted, cut off the cob (save a bit for garnish)
1/2 cup water
1 cup light cream
salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breast,
seasoned, grilled and cut into pieces
1 pound fettuccine
grated cotija or Parmesan cheese

Bring a large stockpot of water to a boil. Drop in the fettuccine and cook until al dent. Drain in a colander.

Meanwhile, saute the bacon in a large skillet until lightly browned. Add the onion and garlic and cook until onion is translucent. Do not let the garlic brown. Stir in the chile powder, tomato puree, oregano, cumin, salt and pepper, and 1/2 of a bouillon cube. Reduce the heat and simmer the sauce for about 4–5 minutes, stirring occasionally until the ingredients thicken slightly. Remove from heat and set aside.

Place 1 cup of the roasted corn and the water in a blender and puree. Add the pureed corn, 1/2 cup whole roasted corn kernels, and the cream to the skillet with the tomato sauce and mix well. Adjust salt and pepper to taste.

Return the sauce to a low heat and add the pasta. Toss the pasta in sauce until it is well coated. Mound the pasta on individual plates and arrange the chicken pieces on top. Garnish with grated cotija or Parmesan cheese and a few roasted corn kernels. Serves 6.

Orange Sriracha Chicken

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ORANGE SRIRACHA CHICKEN
Blue Mesa Grill Recipe

4 boneless, skinless chicken breasts, brined

Orange Sriracha Glaze:
1 cup orange marmalade
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon rice wine vinegar
2 tablespoon sriracha sauce

Ancho Citrus Relish:
2 tablespoons olive oil
1/2 tablespoon ancho powder
8 orange segments, white pith removed, rough cut
3 thinly sliced green onions
3 tablespoons chopped mint.


For the glaze: Bring all ingredients to a rolling boil for 3 minutes. Remove from heat and cool before basting chicken.

For the relish: Combine all ingredients.

For the chicken: Grill chicken and baste with orange sriracha glaze for 5 minutes before chicken is done. (Glaze will burn if you grill for too long.) Glaze again for about a minute before removing chicken from the grill.

To serve, garnish the chicken with ancho citrus relish. Makes 4 servings.


Shrimp & Poblano Chowder

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SHRIMP and POBLANO CHOWDER
Blue Mesa Grill Recipe

2 tablespoons plus 4 ounces peanut oil
1 cup corn kernels (frozen, fresh or canned), roasted
1-2 tablespoons peanut oil
2 cloves whole garlic
2/3 cup yellow onion, diced small
2/3 cup Poblano peppers, diced (almost 2 whole peppers)
1/2 pound medium shrimp
1/2 teaspoon cumin
1/4 teaspoon white pepper
6 tablespoons flour
4 cups chicken broth
1 cup heavy whipping cream
optional: green onions (garnish)

Preheat oven to 450 degrees. Line a baking sheet with foil and roast corn for 20 minutes. While corn is roasting, dice onion, garlic and poblanos (stem and seeds removed). Combine in a bowl and set aside.

Combine cumin, white pepper and a pinch of salt. Set aside. Measure out flour and set aside. Once corn is roasted, add it to diced vegetables.

Using a large stock pot, heat 2 tablespoons peanut oil on high and add vegetables. Saute for a minute or two then add shrimp and spices. Let saute for another 2 to 3 minutes.

Add flour and the rest of the peanut oil and stir to form a roux. The shrimp and veggies will be coated and bready when done, about 3 to 4 minutes.

Add heavy cream and chicken stock. Bring chowder to boil, stirring continuously with a whisk. Once boiling, turn heat to low and let simmer uncovered for 30 minutes. Serve with green onions and crunchy bread.
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