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
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
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
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
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.
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
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