Green Chile Chicken Burritos

So out here in the west there is a fast food Mexican chain that puts Taco Bell / Taco Time / Del Taco to shame.  It's Cafe Rio.  It started here in Salt Lake, but has spread like wildfire to neighboring states and is now spreading to Virginia.

It's the ultimate in assembly line mexican food.  You order your version of the tortilla with meat, cheese and vegetables, and as you walk down the line, you specify exactly what you want and how much you want of each ingredient.  They slap it together fast, punch your card, take your cash and you're on you way.  And the best part, it's REALLY good food.  Also, the have a meal card, where when you have 12 meals, you get one for free.  Cash in one of these card and the cashier will scream, "FREE MEAL!".  Which is then met a few seconds later as everyone behind the counter (close to 20 people) yell back "Free Meal!"

Now I usually go with the hot red sauce when I smother my burrito.  But occasionally I'll get the tomatillo and green chile sauce instead.  It all depends on the mood of the day.  The green sauce is a great mix of spice and sweetness.

Now I've made my own Green Chile sauce.  This is not a copycat recipe from Cafe Rio.  This sauce has a great chile flavor with just the slightest hint of sweetness.  It's almost chile verde-like.  The secret is to let it simmer for at least 20 minutes before you serve it up.  Longer is better, because the longer the sauce simmers, the more water evaporates, which will concentrate the tastes together.

Green Chile Chicken Burritos

Makes 4 burritos

3-4 anaheim or poblano peppers
1 jalapeno pepper
2 cloves garlic, minced
1 small onion, chopped fine
A few sprigs of cilantro, to your liking. (I use about 2 teaspoons)
2 14oz can crushed tomatillos
1 teaspoon cumim
1 pound chicken diced or shredded chicken meat (from thighs, breast, whatever you prefer)
2 cups shredded cheese
1 can refried or black beans (optional)
Some Mexican style rice (optional)
4 fresh tortillas

Place the anaheim and jalapeno under your broiler for 5 minutes.  Flip them over and roast for another 5 minutes.  Don't let them burn too much.  Then remove the peppers, take as much of the skins off as possible and remove the seeds (especially from the jalapeno, unless you want this REALLY hot).  Place the peppers, garlic, green chiles, and onions into a food processor and pulse until everything has been chopped into little bits.

Pour the contents into a large saucepan along with the crushed tomatillos and cumin and bring to a boil.  Then drop the heat and simmer while you cook your chicken.  Once the chicken is cooked and either diced or shredded, return it to the pan combine half of the green chile sauce with the chicken.  Fill the tortillas with the chicken, cheese and the rice and beans if you want.  Roll up the tortillas and smother the burrito in the chile sauce and more cheese. Garnish with salsa and sour cream if you wish and serve with Spanish Rice and beans.

So make a batch of these tonight, and also visit a Cafe Rio for lunch near you.  If there isn't one in your area, there will be soon, trust me.