Tonight we christened our new, $400 Krups deep fryer (thanks to my coworkers who contributed an incredibly generous $370 towards a Williams-Sonoma gift certificate that facilitated the purchase). And what better way to christen that bad boy than to cook my favorite dish from Chuy's Tex-Mex Cafe, Elvis Fried Chicken. It's a pretty simple dish, but done properly, it's a sublime piece of fried goodness.
2 cups Anaheim Green chiles roasted -- chopped
5 Tomatillas cooked -- pureed
2 teaspoons Onion -- minced
1 teaspoons Mexican oregano -- dried
1 clove Garlic -- minced
1/2 teaspoons Salt
1/4 teaspoons Pepper
2 teaspoons Cornstarch
2 tablespoons Water -- to dissolve the cornstarch
Makes about 6 cups
Combine all the ingredients except the cornstarch and water in a large saucepan. Bring to a boil over medium high heat, then reduce the heat and simmer for ten minutes. Add the cornstarch and stir well. Cook for 5 to 10 minutes more, until well thickened. Serve over Fritos or as an enchilada sauce.