Tucson, a vibrant city steeped in rich culinary traditions, boasts a diverse culinary landscape that reflects its unique blend of cultures and influences. This article aims to guide you in discovering the essence of Tucson's culinary heritage by exploring some of the most beloved and authentic Tucson recipes. From the tantalizing aromas of Sonoran hot dogs to the delightful fusion flavors of Native American and Mexican dishes, this exploration will take you on a gastronomic journey through the heart of Tucson's culinary scene.
Here are our top 6 tried and tested recipes!
CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO
Customarily served in bowls. If cooked longer, cooking away the liquid, this chile colorado makes ideal filling for burros and chimichangas. Use recipe#230761 and recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Meat
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 8
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!
RED ENCHILADA SAUCE - TUCSON'S EL CHARRO
If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Sauces
Time 45m
Yield 2 quarts
Number Of Ingredients 6
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.
CHILES RELLENOS - TUCSON'S EL CHARRO
Make and share this Chiles Rellenos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 465.3, Fat 37.1, SaturatedFat 19.5, Cholesterol 168.5, Sodium 848.2, Carbohydrate 9.2, Fiber 2.2, Sugar 3.5, Protein 24.9
TUCSON TUSCAN PORTERHOUSE
Make and share this Tucson Tuscan Porterhouse recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Place steak in an oval baking dish.
- Make the rub: combine the salt, pepper, chili powder, mustard, oregano, garlic powder, cumin, and cinnamon in a small bowl; stir to mix or use your fingers to mix.
- Sprinkle rub all over the steak on both sides, patting it onto the meat with your fingertips.
- Make the cilantro-serrano oil: heat olive oil in a small pan over medium heat; add in the cilantro, serranos, and garlic; cook until fragrant, about 2 minutes; do not let garlic brown; remove pan from heat.
- Set up grill for direct grilling using a two-zone fire (for gas grill-preheat half or two out of three of the burners to desired temperature; leave the rest turned off, this gives you a hot zone for grilling and a cooler zone for dodging the flames or resting the meat).
- For gas grill-place all the wood chips in the smoker box and run the grill on high until you see smoke, then lower one burner to medium.
- When ready to cook, brush and oil the grill grate; arrange steak on the grate over the hot zone, placing it on a diagonal to the bars.
- Grill for about 2 minutes, then move the steak to the medium zone, rotating it a quarter turn to create crosshatch grill marks; let grill for 6-8 minutes longer.
- Turn the steak over, placing it over the hot zone of the grill and on a diagonal to the bars.
- Let this side sear for 2 minutes, then move the steak to the medium zone, rotating it a quarter turn; let steak continue to grill until cooked to taste, 6-8 minutes for medium-rare.
- Brush the top of the steak with some of the cilantro-serrano oil as it cooks.
- Transfer the grilled steak to a deep platter and pour the remaining cilantro-serrano oil over it.
- Let steak rest for about 3 minutes, turning it several times in the oil to baste both sides.
- To carve and serve-cut the two steaks off either side of the T-bone; cut each crosswise into ¼ inch thick slices; pour the juices in the platter over the slices and serve at once.
TUCSON GUACAMOLE
This old family guacamole recipe is perfect with corn chips. For family holidays, parties, barbecues and get togethers, we always have this made. It's great this way - but you can also add onions or tomatoes or whatever you like.
Provided by Server33
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese with an electric mixer until smooth. Add two avocados, green chiles, Worcestershire sauce, garlic salt and pepper; beat until fairly smooth.
- Gently mix in remaining avocado, leaving it a little chunky. Serve immediately or store in refrigerator covered with plastic wrap, pushing the wrap down so that it is touching the entire surface of the guacamole.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 10.9 g, Cholesterol 30.8 mg, Fat 25.4 g, Fiber 7.4 g, Protein 4.4 g, SaturatedFat 8.4 g, Sodium 309.7 mg, Sugar 1.3 g
TUCSON DIP
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.Rinse dried beef and pat dry. Chop coarsely. Gently stirdried beef, green chilies and onion into cream cheese mixture. Pour into a shallow 2-cup baking dish. Sprinkle chives and pecans on top.Bake for 20 minutes or until puffed and edges are bubbly. Serve hot with tortilla chips.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around for things while you're cooking.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, local, and organic ingredients.
- Follow the recipe carefully: Especially if you're a beginner, it's important to follow the recipe carefully. This will help you avoid mistakes and ensure that your dish turns out well.
- Don't be afraid to experiment: Once you're comfortable with the basics, feel free to experiment with different ingredients and flavors. This is a great way to create your own unique dishes.
- Have fun! Cooking should be enjoyable, so relax and have fun with it. The more you enjoy cooking, the better your food will be.
Conclusion:
Tucson is a vibrant and diverse city with a rich culinary scene. From classic Mexican dishes to innovative fusion cuisine, there's something for everyone in Tucson. Whether you're a local or just visiting, be sure to check out some of the amazing restaurants and food trucks that the city has to offer. And if you're feeling adventurous, try your hand at making some of these delicious Tucson recipes at home.
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