Chile Colorado/Con Carne - Tucson's El Charro

Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

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.

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!


Most Helpful

Wonderful and easy! I make this meal all the time. It is my husband's favorite meal. Thanks!

Melody L. January 29, 2008

Very tasty: nice rich sauce, tender meat, and easy to make. The only change I made was to use a canned low sodium enchilade sauce (1 1/5 cups) and add diced unsalted tomatoes for the other 1 1/5 cup (plus cayenne!). Tastes GREAT leftover and reheated. I may try adding various types of chili's (anaheim, pastillo, chipotle) "one at a time" to the mix in the future just for variety. We served it with spinach, mexican rice, and fresh cut-up fruit. Thanks for a well written, easy to follow, DELICIOUS recipe!

artistclogger September 20, 2007

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