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Chile Colorado/Con Carne - Tucson's El Charro

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“Customarily served in bowls. If cooked longer, cooking away the liquid, this chile colorado makes ideal filling for burros and chimichangas. Use Red Enchilada Sauce - Tucson's El Charro and Garlic Puree - Tucson's El Charro. Chef Carlotta Flores, owner of El Charro Cafe.”
2hrs 25mins

Ingredients Nutrition


  1. 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.
  2. Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
  3. Add the Enchilada Sauce, garlic puree and oregano.
  4. Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
  5. I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

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