Garlic Puree Tucsons El Charro Food

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.

GARLIC PUREE - TUCSON'S EL CHARRO

Steps:

• Smash the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with the water, and puree. Use within a week.

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.

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!

ROASTED GARLIC PUREE

Steps:

• Set oen to 350 degrees.
• Chop off the bottom of garlic head, and separate into WHOLE cloves.
• Place the cloves (leaving the skin on) in a shallow 8-inch square baking dish.
• Drizzle with olive oil.
• Bake for 20 minutes; cool and drain oil.
• Remove the skins from the baked cloves (I just squeeze the cloves between my fingers, and the soft garlic just slides right out of the skin).
• To puree: add all ingredients in a processor and puree for about 30 seconds, or until smooth, scraping sides of processor bowl occasionally.
• Delicious.

RED ENCHILADA SAUCE - TUCSON'S EL CHARRO

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.