Garlic Puree Tucsons El Charro Recipes
SALSA PARA TACOS - TUCSON'S EL CHARRO
Make and share this Salsa Para Tacos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a saucepan. Bring to the boil and turn off the heat.
- Cool. Taste and adjust seasoning.
- Can be served cold or hot.
- Refrigerate up to 1 week.
Nutrition Facts : Calories 342.1, Fat 28, SaturatedFat 3.7, Sodium 848.9, Carbohydrate 23.1, Fiber 5.1, Sugar 10.3, Protein 3.8
GARLIC PUREE - TUCSON'S EL CHARRO
If you use a lot of the puree, make a large batch, store in the refrigerator for only a week, as it could spoil. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Southwestern U.S.
Time 5m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Smash the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with the water, and puree. Use within a week.
Nutrition Facts : Calories 35.8, Fat 0.1, Sodium 6.5, Carbohydrate 7.9, Fiber 0.5, Sugar 0.2, Protein 1.5
RED ENCHILADA SAUCE - TUCSON'S EL CHARRO
If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Sauces
Time 45m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
- Remove the chiles, reserving the liquid.
- Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
- Remove to a bowl. Repeat with the rest of the chiles.
- Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.
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
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!
CILANTRO AND GREEN CABBAGE SLAW - TUCSON'S EL CHARRO
The dressing can also be used with enchiladas, and is very good with seafood filled enchiladas. Use recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- To make the dressing, combine the oil, lime juice, vinegar, salt, and lemon pepper in a jar with a tight lid. Shake well to mix.
- For the salad, in a large bowl, mix the cabbage and cilantro and toss with the dressing. Add in the rest of the ingredients (finely mince the 2 garlic cloves, and add those if you aren't using garlic paste) and toss lightly, or place these other vegetables around the salad platter as a garnish.
- If you want, add some crumbled cojita or other Mexican white cheese for added flavor.
Nutrition Facts : Calories 229.6, Fat 18.6, SaturatedFat 2.4, Sodium 420.5, Carbohydrate 17.2, Fiber 4.9, Sugar 7.5, Protein 3.3
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