Infused Hot Pepper Vinegar Tucsons El Charro Recipes

SALSA PARA TACOS - TUCSON'S EL CHARRO

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.

PEPPER VINEGAR

Steps:

• Combine 2 cups distilled white vinegar, 2 dried chiles de árbol, and 2 Scotch bonnet chiles (or any of your favorite dried or fresh chiles), quartered lengthwise, in a 1-pint jar. Seal and shake. Let sit at room temperature for 1 week before using.

EL CHARRO CAFE GREEN ENCHILADA SAUCE

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.

ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO

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.

CHILES RELLENOS - TUCSON'S EL CHARRO

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.

HOT PEPPER VINEGAR

Steps:

• Sterilize a 1 quart mason jar.
• Cut peppers in half.
• Place in jar and add the vinegar.
• Cover tightly and let stand i a cool dark place for 3 weeks, shaking twice a week.
• Strain through wet cheesecloth.
• Sterilize another quart jar, pint or half pint jars-your choice.
• Pour strained vinegar into quart or individual jars, seal.
• Keeps up to 1 year in the fridge.

FRIJOLES DE LA OLLA - WHOLE BEANS, TUCSON'S EL CHARRO

Steps:

• Pick over the beans, dicarding any dirt or debris. Rinse the beans thoroughly.
• Place in an 8 quart pot with 2 quarts of cold water. Add the garlic and bring to the boil.
• As soon as it boils, reduce the heat, and simmer without stirring for at least 2 hours, when the beans will be very tender.
• Salt to taste, and serve with the fresh tomato condiment.
• For the tomato condiment, mix together the tomato, oregano, vinegar and onion.

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

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!

CILANTRO AND GREEN CABBAGE SLAW - TUCSON'S EL CHARRO

Steps:

• To make the dressing, combine the oil, lime juice, vinegar, salt, and lemon pepper in a jar with a tight lid. Shake well to mix.
• For the salad, in a large bowl, mix the cabbage and cilantro and toss with the dressing. Add in the rest of the ingredients (finely mince the 2 garlic cloves, and add those if you aren't using garlic paste) and toss lightly, or place these other vegetables around the salad platter as a garnish.
• If you want, add some crumbled cojita or other Mexican white cheese for added flavor.