El Charro Cafe Green Enchilada Sauce Recipes

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EL CHARRO CAFE GREEN ENCHILADA SAUCE

Make and share this El Charro Cafe Green Enchilada Sauce recipe from Food.com.

Provided by Miss Annie

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 7



El Charro Cafe Green Enchilada Sauce image

Steps:

  • In a medium skillet, heat oil and sauté onion.
  • Add the flour and mix well.
  • Stir in chiles, garlic, stock, and salt and simmer for 20 minutes.
  • Puree in a blender.
  • Use immediately over enchiladas, or refrigerate, or freeze for later use.

2 tablespoons vegetable oil
1/2 white onion, chopped
2 tablespoons flour
2 cups anaheim chilies, roasted, peeled, seeded and chopped (about 8)
3 -4 garlic cloves, minced
2 cups chicken stock
3/4 teaspoon salt, to taste

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)

GREEN ENCHILADA SAUCE

Great mild sauce. Primarily used on enchiladas but may be used in any Mexican Dish calling for a green sauce. It goes especially well with pulled pork.

Provided by Chef_Lanfear

Categories     Sauces

Time 30m

Yield 6 cups

Number Of Ingredients 9



Green Enchilada Sauce image

Steps:

  • In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
  • Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
  • Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
  • Cool until room temperature.
  • Using a blender of food processer, blend until smooth.

Nutrition Facts : Calories 166.3, Fat 10.9, SaturatedFat 1.6, Sodium 65, Carbohydrate 15.6, Fiber 3.4, Sugar 7.4, Protein 4.9

1 lb tomatillo, washed & cut in halves
2 medium white onions, coarsely chopped
1/4 cup olive oil
4 -6 garlic cloves, smashed
1 1/2 teaspoons cumin
1 tablespoon chili powder
2 cups anaheim chilies, roasted, peeled, seeded and chopped or 4 ounces diced green chilies
3 cups low sodium chicken broth
salt and pepper, to taste

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



Red Enchilada Sauce - Tucson's El Charro image

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.

12 dried red chilies
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic paste
3 tablespoons flour
1/2 teaspoon salt

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



Salsa Para Tacos - Tucson's El Charro image

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

1 (16 ounce) can crushed tomatoes
1 cup tomato puree
1 cup water
1/2 medium white onion, chopped
1/4 cup garlic paste
1/2 cup oil
1/4 cup vinegar
4 tablespoons dried oregano
1 teaspoon salt
4 de arbol chilies or 4 guajillo chilies, crushed

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