Chile Coloradocon Carne Tucsons El Charro Recipes

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CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

Customarily served in bowls. If cooked longer, cooking away the liquid, this chile colorado makes ideal filling for burros and chimichangas. Use recipe#230761 and recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.

Provided by Mme M

Categories     Meat

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 8



Chile Colorado/Con Carne - Tucson's El Charro image

Steps:

  • Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
  • Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
  • Add the Enchilada Sauce, garlic puree and oregano.
  • Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
  • I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

3 lbs roasting beef
1 cup flour
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup oil
3 cups enchilada sauce
1 tablespoon garlic paste
1 teaspoon dried oregano

CHILES RELLENOS - TUCSON'S EL CHARRO

Make and share this Chiles Rellenos - Tucson's El Charro recipe from Food.com.

Provided by Mme M

Categories     Peppers

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Chiles Rellenos - Tucson's El Charro image

Steps:

  • Stuff each chile with cheese, and set aside.
  • Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
  • Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
  • To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
  • May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.

Nutrition Facts : Calories 465.3, Fat 37.1, SaturatedFat 19.5, Cholesterol 168.5, Sodium 848.2, Carbohydrate 9.2, Fiber 2.2, Sugar 3.5, Protein 24.9

8 fresh green chilies (stems intact, roasted and peeled)
1 lb cheddar cheese or 1 lb monterey jack cheese, shredded
3 eggs
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup oil
2 cups provolone cheese (or all mixed) or 2 cups monterey jack cheese (or all mixed)

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