Chile Colorado-Con Carne – Tucson’s El Charro

Jun 09, 2023June 9, 20230 0

Chile Colorado-Con Carne - Tucson's El Charro: A Spicy Beef Delight

by The Chefin Main

Prep

20 min

Cook

90 min

Ready In

110 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

589

Sugar

Fat

40g

Chile Colorado-Con Carne is a traditional Mexican beef dish that has been popular in the southwestern United States for generations. The dish was first made popular by Tucson's El Charro restaurant, which has been serving it to hungry customers since 1922. The dish is made with tender beef that is slow-cooked in a flavorful sauce made from enchilada sauce, garlic, and oregano. The result is a delicious and satisfying meal that is perfect for any occasion.

Instructions

1.	Preheat the oven to 350°F.
2.	Cut the beef into bite-sized portions and dredge in a mixture of flour, salt, and pepper.
3.	Heat the oil in a large skillet over medium-high heat and brown the beef in batches until all sides are browned.
4.	Transfer the beef to a casserole dish and pour the enchilada sauce over it.
5.	Add the garlic paste and dried oregano to the dish and stir until well combined.
6.	Cover the casserole dish with foil and bake for 1 1/2 hours or until the beef is tender.
7.	Serve hot with rice, beans, or tortillas.

PROS

Chile Colorado-Con Carne is a delicious and flavorful dish that is perfect for lovers of spicy food.
Made with tender beef cooked in a spicy sauce, it is a hearty and satisfying meal that is perfect for any occasion.

CONS

This dish is spicy, so it may not be suitable for those who do not enjoy spicy food.
Additionally, it is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Chile Colorado-Con Carne is a good source of protein, iron, and other essential nutrients. The dish also contains garlic, which has been shown to have immune-boosting properties and may help alleviate cold and flu symptoms.

	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