Best 5 Red Enchilada Sauce Tucsons El Charro Recipes

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**Red Enchilada Sauce: A Culinary Symphony from Tucson's El Charro Café**

In the heart of Tucson, Arizona, lies a culinary gem known as El Charro Café, a family-run establishment that has been serving authentic Mexican cuisine since 1922. Among their signature dishes is the Red Enchilada Sauce, a symphony of flavors that has tantalized taste buds for generations. This article presents a collection of recipes inspired by El Charro Café's legendary Red Enchilada Sauce, offering a range of options from traditional to contemporary variations. Embark on a culinary journey as we delve into the secrets behind this beloved sauce and explore the diverse recipes that pay homage to its rich heritage.

Let's cook with our recipes!

ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO



Enchiladas De Pollo ( Chicken ) Tucson's El Charro image

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

1 quart water
4 large chicken breasts
2 cups oil
12 corn tortillas
2 quarts enchilada sauce
4 cups longhorn cheese or 4 cups monterey jack cheese
1 avocado, peeled and sliced
2 cups sour cream

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

THE BEST RED ENCHILADA SAUCE



The Best Red Enchilada Sauce image

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

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

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

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO



Chile Colorado/Con Carne - Tucson's El Charro image

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

3 lbs roasting beef
1 cup flour
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup oil
3 cups enchilada sauce
1 tablespoon garlic paste
1 teaspoon dried oregano

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



Red Enchilada Sauce image

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

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
⅛ teaspoon ground black pepper
⅛ teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 (6 ounce) can tomato sauce
1 ½ cups water

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

EL CHARRO CAFE GREEN ENCHILADA SAUCE



El Charro Cafe Green Enchilada Sauce image

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

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

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.

Tips:

  • To make the sauce smoother, blend it in a blender or food processor until it reaches your desired consistency.
  • If you like your sauce spicier, add more chili powder or cayenne pepper to taste.
  • For a richer flavor, use a combination of vegetable and chicken broth.
  • If you don't have any masa harina, you can substitute all-purpose flour.
  • Be sure to cook the sauce for at least 30 minutes to allow the flavors to meld.
  • Serve the sauce with your favorite Mexican dishes, such as tacos, enchiladas, or burritos.

Conclusion:

This red enchilada sauce is a delicious and versatile recipe that can be used to make a variety of Mexican dishes.

It is easy to make and can be tailored to your own taste preferences.

Whether you like it mild or spicy, this sauce is sure to be a hit.

So next time you're looking for a flavorful and authentic Mexican sauce, give this red enchilada sauce a try.

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