Chile Colorado/Con Carne - Tucson's El Charro

Recipe by Mme M
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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