ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO
Make and share this Enchiladas De Pollo ( Chicken ) Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
- Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
- Preheat the oven to 350°F.
- Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
- Place 2 tbls chicken in the center of each tortilla and roll each loosely.
- Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
- Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
- Garnish with the avocado and sour cream. Serve with shredded lettuce.
Nutrition Facts : Calories 1512, Fat 134.3, SaturatedFat 41.5, Cholesterol 188, Sodium 1201.5, Carbohydrate 32.4, Fiber 5.8, Sugar 2.1, Protein 48.1
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
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.
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
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
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
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
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!
RED ENCHILADA SAUCE
This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g
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