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!
PEPPER INFUSED VINEGAR
Make and share this Pepper Infused Vinegar recipe from Food.com.
Provided by Culinary School Dro
Categories Sauces
Time 20m
Yield 1/2 Liter
Number Of Ingredients 2
Steps:
- Depending on how much spice your friends like, you can infuse vinegar with mild long peppers, spicier Thai peppers, or five-alarm habaneros.
- Sterilize half or three quarter liter glass bottle by using the sterilize button on the dishwasher or boiling them for ten minutes.
- Wash Peppers - Cut a slit in each (you will need about 20 per half liter bottle) and insert into bottle.
- Heat 2-3 cups white vinegar or rice vinegar for an Asian version, to just boiling.
- Funnel into bottles to fill.
- Let cool and cork.
- Refrigerate.
- For a neat gift, visit marthastewart.com/pepper-sauce-tags and print hang tags to decorate the bottle with.
Nutrition Facts : Calories 1021.1, Fat 7.9, SaturatedFat 0.8, Sodium 233.7, Carbohydrate 171.9, Fiber 27, Sugar 101.1, Protein 33.7
HOT PEPPER OIL - TUCSON'S EL CHARRO
Make and share this Hot Pepper Oil - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Southwestern U.S.
Time 10m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Put the oil and peppers in a saucepan. Heat until the fizzing stops, taking care not to let the mixture smoke. Cool this.
- Strain through a sieve.
- Funnel the oil into a dry bottle to which you have added a dry whole pepper, for appearance and to denote its spicy flavor.
Nutrition Facts : Calories 2774.3, Fat 264, SaturatedFat 24.2, Sodium 79.9, Carbohydrate 150.9, Fiber 72.5, Sugar 27.6, Protein 32
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