Chef Knock-off: Todd Wilbur is a hit at recreating recipes

Mar 12, 2007 | Posted by: roboblogger | Full story: Hotel-online.com

“Can you give me extra sauce on the side?”

FOR 10 YEARS, he's been holed up in his kitchen like a mad culinary scientist, making thousands of breakfasts, lunches, dinners and desserts. via Hotel-online.com

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41 - 52 of 52 Comments Last updated Jul 10, 2013
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Eric

Provo, UT

#42 Mar 9, 2011
TJL wrote:
Anyone know La Puente's chile verde sauce please let me know!!!
Im not sure its the EXACT recipe, but it looks like it may be close enough. Look on the left hand side of the page

http://www.sltrib.com/sltrib/lifestyle/499348...
dhpnet

San Francisco, CA

#43 Sep 26, 2011
I live in California and I regularly eat amazing Mexican food here. But whenever I go to Salt Lake City I always have to have the chili verde at La Frontera. I love that stuff. I spoke with the grandmother of a Mexican friend and here is how she told me to make it. This is more of an art than a science, so sorry for the somewhat strange instructions.

1- Make a roux. A roux is a critical element in making good chili verde and anyone who makes it without a roux is missing the rich flavor it adds. Search the Internet on how to make a roux. It takes a little practice to get it right. Basically you take a stick of butter and about 5 tablespoons of flour (should be the consistency of peanut butter when mixed together). Melt the butter and then brown the flour in the butter while stirring constantly until you get a nice medium brown color. When the flour browns it will have a rich, nutty smell. The roux creates flavor and the dark brown color and become the thickener for the stew. Be careful not to burn the flour because that creates a horrible smell and taste.

2- Immediately add about 6-8 cans of mild diced green chili peppers with all the juice. You can get them in amost any grocery store in the mexican food section, usually near the refried beans. Open the cans before you start cooking so that you can add them quickly. The roux will pop and boil as you add the peppers and juice, so you need to add it quickly. If you have time to roast Anaheim peppers and peel them, that is even better, but canned, diced peppers work as well.

3- Quickly add one 8-oz can of tomato sauce.

4- Also quickly add a little water. Maybe a can or two.

5- add a lot of cubed pork. I prefer boneless pork chops because of the flavor. Add as much meat as you like. I like a lot of meat, so I add a few pounds.

6- add at least one clove of garlic, more if you like garlic.

7- Add a little bit of diced jalepenos and some of the juice. Be careful here. This is where the heat comes from. I only add about a teaspoon full. Add some, cook for a while and then taste. and then add more if necessary. Be careful not to add too much or it might become too hot to eat.

8- cook for about 10 minutes and then add more water to thin out the mixture to a nice stew consistency. The roux is also a thickener, so don't add too much water. You don't want it to be runny, and adding flour or cornstarch later will diminish the flavor.

9- simmer for a couple hours. add water as necessary to keep the right consistency. Stir frequently to keep it from burning on the bottom.

I make this a lot and it reminds me of La Frontera chili verde. I know it is not a traditional recipe with tomatillos and other crap, but I don't think you need all of that. This is a quick and easy recipe that will give you that nice chili stew like what you get a La Frontera. To me it is called chili verde because it is made with green chilis, not because it is green in color.
Brittnie D

Salt Lake City, UT

#44 May 23, 2012
jamie wrote:
need La puente's chili verde sause please!!!
did you ever get the La Puente Chili Cerde recipe? I would love to have it IF SO ;)
Brittnie D

Salt Lake City, UT

#45 May 23, 2012
need Chili verde from La Fuente Or La Puente recipe ANYONE HAVE IT ????
shan

United States

#46 Sep 16, 2012
I tried your recipe and although it was good it was not the same texture was wrong and taste was off
shan

United States

#47 Sep 16, 2012
shan wrote:
I tried your recipe and although it was good it was not the same texture was wrong and taste was off
my comment was for bankshot7
Holly

Ogden, UT

#48 Oct 21, 2012
anyone have the salsa recipe from La frontera
Clos

Spring Valley, CA

#49 Dec 9, 2012
Loved La Fronteras smothered burrito and would love to recreate it for me and my girl... I'm from California and my gf is getting homesick of Utah and I would love to get the recipe and instructions of how to make a Smothered Burrito to give her a piece of her home state... If anyone knows it please I would love it and appreciate it alot... Can comment or email me at boltzz4life@yahoo.com .... Thanks alot
Tam

South Jordan, UT

#50 Dec 14, 2012
Would LOVE the recipe for Cafe Zupas Yucatan Chicken Tortilla soup - i've tried and tried but can't quite get it duplicated....any ideas?
American Cafe Tomato Dill

Mount Juliet, TN

#51 Jul 10, 2013
Lisa - Franklin TN wrote:
I would like the recipe for tomato dill soup from American Cafe. This is so good. I have to stop every time I am near their place. Thanks so much if you can help. Email me at lisasmith58@aol.com
Hey Lisa, I too am looking for the American Café Tomato Dill soup. I used to go to green hill mall after songwriting sessions to have their Club and Tomato dill soup. I was really sad when it closed. If you have found it let me know. Thanks Crockett Frizzell
cfrizzell03@comcast.net
American Cafe Tomato Dill

Mount Juliet, TN

#52 Jul 10, 2013
Still looking for this recipe
Ken H

Salt Lake City, UT

#53 Jul 10, 2013
I am still looking for the La Puente Chili Verde recipe. Does anyone out there actually have it? If so, please post it for us to make. Thanks!

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