Established in 1922 by Monica Flinn, El Charro is a much-loved Tucson institution.
On our two visits there we sampled several of the mainstays on the menu and we weren't disappointed in anything that we tried. I ordered the "Original 'Charro Style' Taco" which the menu describes as "a legend filled with passion and opinion. 85 years ago, there was only one way to truly make a taco: form a ground beef patty, fold it in a tortilla and fry it in a pan. This is how to do tacos, and if you want a taste of history, give 'em a try."
Sue Ellen ordered the Cabo Soft Taco Recipe with Grilled Chicken.
On our second visit Sue Ellen ordered the Flautas Famosas and the El Charro Carne Seco and Chile Relleno. Dessert was the Pumpkin dessert tamal which was absolutely delicious.
El Charro is famous for its Carne Seca and while the recipe is a closely guarded family secret, The El Charro Cafe Cookbook does provide a substitute that can be made at home
MACHECA
Carne Seca Substitute
The most essential ingredient for true carne seca, El Charro style, is available only in and around Tucson:southwestern sun. The recipe shared by the Flores family for dried beef is therefore something other than their kitchen's own carne seca...but it does a good imitation as the essential ingredient in tacos (fried or baked) or spread across tostados grandes
- 3 quarts water
- 3/4 cup garlic puree
- 4 to 6 pounds roast beef, shredded
- Juice of two limes
- 1/3 cup oil
- 1 cup chopped fresh Anaheim chles, roasted
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 white onion, sliced into rings
- 2 tomatoes, chopped
- Shredded roast beef
To cook the meat, in an 8- quart stockpot, bring the water to a boil. Add 1/4 cup garlic puree and the meat and return to a boil. Skim off the froth, reduce the heat, and simmer for about 2 hours, or until the meat is tender. Remove the froth as needed. Drain and reserve the juices.
To brown and dry the meat, combine the lime juice and 1/4 cup garlic puree. Preheat the oven to 325 degrees F. Spread the shredded meat in a single layer on a large cookie sheet and sprinkle withe the lime juice mixed with garlic puree. Roast the meat until brown and as dry as you choose, at least 15 minutes, and up to an hour, stirring occasionally.
(At this point you may cook, over and refrigerate or freeze the meat for later use.)
To fry the meat, heat the oil in a large skillet. Saute the chile peppers with the salt and pepper. Add the onion and tomatoes and saute briefly; then add the remaining 1/4 cup garlic puree. Add the meat, stirring over medium heat to brown. If too dry, add some reserve juices.
GARLIC PUREE
(makes 1/2 cup)
- 4 garlic bulbs
- 1/4 cup water
Smash the garlic cloves with the side of a wide knife; the peels will slip off easily. Peel the garlic heads and put them in a blender with the water. Puree the garlic until it is the consistency of applesauce. Store the puree in a tightly sealed glass jar in the refrigerator, making sure to use it within one week.
TAMALES DE CALABAZA
Sweet Pumpkin Tamales
(makes 24 tamales)
Masa
- 1/4 cup vegetable shortening
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 1/2 cups (1 pound) premixed masa
- 2 1/2 cups warm chicken broth
Filling
- 1 1/2 cups (16 ounces) canned pumpkin
- 1 (5-ounce) can evaporated milk
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup coconut
- 1/2 cup crushed pineapple
- 1/4 cup chopped pecans or raisins (optional)
- Dried corn husks
- Pineapple Chutney
For the masa, whip the vegetable shortening until fluffy, about 5 minutes. Beat in the sugar, salt, and baking powder. Add the premixed masa and broth alternately, beating until well mixed. Let it stand at room temperature for 5 minutes.
For the filling, in a saucepan combine the pumpkin, milk, sugar, cinnamon and nutmeg. Over medium heat, bring the mixture to a boil, and coo for one minute. Remove from the heat. Stir in the vanilla extract, coconut, pineapple and pecans or raisins, if using. Set the mixture aside to cook completely.
To assemble, soak the corn husks in hot water for bout 30 minutes, to soften. Remove and wipe off any extra water. Separate the corn husks. In the center of each husk, spread about 2 tablespoon of the masa. Spoon 1 tablespoon of the filling lengthwise down the center of masa. Fold the husk over the filling to encase it. (Use two husks if necessary.) Fold the bottom, pointed end up, over the enclosed filling. Place the tamales, open end up, in a steamer basket or Dutch oven fitted with a rack. Do not crowd. If necessary, place extra husks among the tamales to keep them upright. Place a layer of husks over the tamales; cover and steam about 1 1/4 to 1 1/2 hours. To serve, open the husks and top with 2 tablespoons of warm pineapple chutney.
CAJETA DE PINA
Pineapple Chutney
- 1 (16-ounce_ jar pineapple preserves or jam
- 1 teaspoon fresh orange zest
- 3 tablespoons whole-berry cranberry sauce (optional)
- 1 cup shredded coconut
Place the pineapple preserves, fresh orange zest, and cranberry sauce, if using, in a microwave dish, and heat. Stir to blend. Add the coconut. Use immediately or keep in the refrigerator for up to one week. Reheat before using.
(all recipes from El Charro Cafe Cookbook by Jane and Michael Stern with recipes by Carlotta Flores)
The Original El Charro
311 North Court Ave.
Ph: 520-622-1922
Fax:520-624-4118
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