"Taste of El Charro" Mexican Dinner for 8-10

Arrives after Halloween

This classic Mexican dish features artisan corn tortillas wrapped around El Charro Café’s famous birria verde, slow-cooked shredded brisket with mild green chiles & seasonings. It’s covered with cheese and your choice of signature savory sauces. Choose between traditional refried beans or whole charro beans to pair with Southwest style rice on the side!

El Charro Café was founded in Tucson way back in 1922 by the tireless Monica Flin. Her lineup of traditional Sonoran dishes made her a local legend; she’s even credited with inventing the chimichanga! Today, El Charro Café is run by Monica’s great grandniece, Carlotta Flores, and it’s America’s oldest Mexican restaurant in continuous operation by the same family. El Charro Café offers a wide variety of Northern Mexican and Tucson-style Mexican dishes, from enchiladas to tamales to tacos to burros, and their insanely delicious food has been hailed by everyone from Bon Appetit to the NY Times to Nation’s Restaurant News, which named it one of America’s 50 most iconic restaurants.

More Details

This package serves 8-10 people and includes:

  • 12 Chicken Chile Verde Mini Chimichangas
  • Red Enchilada Sauce (4 oz.)
  • 6 Red Chile Pork Tamales
  • Red Chile Sauce (6 oz.)
  • Birria Beef Enchiladas Kit (Serves 6)
  • Each tamale measures 4″ × 2″ × 1.5″ and weighs approx. 4 oz.

For the Birria Beef Enchiladas

  • Shredded Green Beef Birria (24 oz.)
  • Enchilada sauce, your choice (12 oz.)
  • Beans, your choice (24 oz.)
  • 12 Corn Tortillas
  • Southwest Rice (24 oz.)
  • Shredded Monterey Jack Cheese (12 oz.)
  • Green Onion (2 oz.)

Enchiladas Sauce Options Include

  • Red Chile Colorado – An excellent chile colorado sauce made from New Mexico’s best “guajillo” red chiles. With a bright red color, this mild to medium sauce is made completely gluten-free.
  • Green Tomatillo – A tangy mild green enchilada sauce made with tomatillos, serrano peppers, and cilantro. This lively sauce is a wonderful way to brighten up any dish.
  • Chocolate Mole – Award-winning dark chocolate and red chile-based recipe by Chef Carlotta. Great with poultry, our Chocolate Mole has rich spiced earthy flavors in a thick chocolate and chile-based sauce. (Contains Gluten and Soy | Not Vegetarian)

Enchiladas Bean Options Include

  • Vegetarian Refried Beans
  • Whole Vegan Charro Beans

Ingredients

Chicken Chile Verde Chimichanga – Tortilla (Bleached Enriched Flour, Water, Modified Palm Oil, Mono & Diglycerides And Polysorbate 60, Salt, Sodium Acid Pyrophosphate , Baking Powder, Calcium Propionate, Sugar Fumaric Acid, Corn Starch, Potassium Sorbate, Wheat Starch, Microcrystaline Cellulose, Sodium Metabisulfite, Calcium Sulfate,invert Sugar, Propylene Glycol, Cmc Gum (Contains Wheat)) Cooked Chicken, Green Chiles, Tomato, Onion, Margarine (Palm Oil, Water, Soybean Oil, Contains Less Than 2% Of Soy Lecithin, Vegetable Mono & Diglycerides, Potassium Sorbate (A Preservative) Citric Acid, Natural & Artificial Flavor, Beta Carotene (Color), Vitimin A Palmitate Added. Contains: Soybean.), Chicken Broth (Water, Chicken Breast, Garlic, Onion, Green Peppers, Celery, Salt, Black Pepper And Bay Leaf) Chicken Base(Salt, Rendered Chicken Fat With Natural Flavoring, Sugar, Water, Cornstarch, Onion, Hydrolyzed Soy Protein (With Safflower Oil, Thiamine Hydrochloride, Lactic Acid, Disodium Inosinate And Disodium Guanylate) Chicken (Cooked Chicken And Natural Favoring), Spices,turmeric, Disodium Inosinate And Disodium Guanylate), Chicken Base(Salt, Rendered Chicken Fat With Natural Flavoring,sugar,water,cornstarch, Onion, Hydrolyzed Soy Protein (With Safflower Oil, Thiamine Hydrochloride, Lactic Acid, Disodium Inosinate And Disodium Guanylate) Chicken (Cooked Chicken And Natural Favoring), Spices, Turmeric, Disodium Inosinate And Disodium Guanylate), Garlic, Seasoning Salt (Salt, Sugar, Dehydrated Onion, Spices, Cornstarch,dehydrated Garlic, Paprika, And Extractives Of Paprika (As Color),tumeric (Ascolor), Natural Flavors, And Less Than 2% Silicon Dioxide To Prevent Caking), Billi Spice (Lemon Pepper (Salt, Black Pepper, Citric Acid, Dehydrated Onion, Dehydrated Garlic, Sugar, Yellow 5 Lake, Lemon Oil, Natural Flavor, And Less Than 2% Silicon Dioxide Added To Prevent Caking), Granulated Garlic, Seasoned Salt(Salt, Sugar, Dehydrated Onion, Spices,cornstarch, Dehydrated Garlic, Paprika And Extractives Of Paprika (As Color), Turmeric (As Color), Natural Flavors, And Less Than 2% Silicon Dioxide To Prevent Caking), Chili Powder, Crushed Red Pepper And Ground Oregano And Black Pepper), And Cheddar Cheese (Cultured Pasteurized Milk, Salt, Cheese Color, Enzymes.) (Contains Soy And Milk)

Red Chile Pork Tamales – Masa (Corn, Water, Lime), Lard, Red Chile Puree, Salt.pork, Red Chili Puree, Beef Broth, Lard, Garlic, Water, Canola Oil, Cayenne Pepper, Rice Flour, Bay Leaves, Salt. Red Chile Sauce (Red Chile Paste, Water, Rice Flour, Canola Oil, Salt.)

Beef Birria – Cooked Beef, Green Chile, Beef Broth, Onions, Tomatoes, Beer (Water, Fermented Sorgnum (Sorgnum, Corn Syrup), Hops, Yeast)), Garlic, Canola Oil (Canola Oil, Citric Acid And Tbhq (To Preserve Freshness), Dimethylpolysiloxane (An Anti-foaming Agent)), Seasoned Salt (Salt, Sugar, Dehydrated Onion, Spices, Cornstarch, Dehydrated Garlic, Paprika And Extractives Of Paprika (As Color), Tumeric (As Color), Natural Flavors, And Less Then 2% Silicon Dioxide To Prevent Caking), Black Pepper, Salt, Billi Spice (Lemon Pepper (Salt, Black Pepper, Citric Acid, Dehydrated Onion, Dehydrated Garlic, Sugar, Yellow 5 Lake, Lemon Oil, Natural Flavor, And Less Than 2% Silicon Dioxide Added To Prevent Caking), Granulated Garlic, Seasoned Salt (Salt, Sugar, Dehydrated Onion, Spices, Cornstarch, Dehydrated Garlic, Paprika And Extractives Of Paprika (As Color), Turmeric (As Color), Natural Flavors, And Less Than 2% Silicon Dioxide To Prevent Caking)), Chili Powder, Red Pepper Crushed And Oregano Ground)), And Pickling Spice (Cinnamon, Coriander, Mustard Seed, Allspice, Bay Leaves, Ginger, Dill Seed, Cloves, Chillies, Black Pepper, Mace, Cardamom, And Sulfiting Agents.)

Southwest Rice – Water, Rice (Long Grain Paboiled Rice, Iron Phosphate, Niacin Thiamine, Mononitrate, Folic Acid), Canola Oil (Canola Oil) , Taco Seasoning Mix (Maltodextrin, Salt, Modified Food Starch, Spices (Chili Pepper), Onion Powder, Paprika, Garlic Powder, Paprika Extract, Soybean Oil, Natural Flavor, Citric Acid, Less Then 2% Silicon Dioxide (Anticaking)), Garlic, Onion Powder, And Black Pepper. Contains Soy

Corn Tortillas – Corn, Lime, Salt.

Sauces

Red Enchilada Sauce – Red Chile Paste (Water, & Chile Pods), Water, Rice Flour, Canola Oil (Canola Oil, Citric Acid And Tbhq (To Preserve Freshness), Dimethylpolysiloxane (An Anti-foaming Agent)), Salt.

Green Enchilada Sauce – Tomatillos (Tomatillos, And Citric Acid ), Water, Serrano Pepper, Onion, Green Onion, Salsa Blend (Garlic, Salt, White Vinegar (White Distilled Vinegar (Diluted With Water To 10% Acidity)), Canola Oil (Canola Oil), Oregano) Cilantro, Garlic, Salt, Black Pepper, Cumin, Rice Flour, Canola Oil (Canola Oil, Citric Acid And Tbhq (To Preserve Freshness), Dimethylpolysiloxane (An Anti-foaming Agent)), Sodium Benzoate, Potassium Sorbate.

Mole Sauce – Chicken Broth (Chicken Broth (Water, Chicken Breast, Garlic, Onion, Green Peppers, Celery, Salt, Black Pepper And Bay Leaf) Chicken Base (Salt, Rendered Chicken Fat With Natural Flavoring, Sugar, Water, Cornstarch, Onion, Hydrolyzed Soy Protein (With Safflower Oil, Thiamine Hydrochloride, Lactic Acid, Disodium Inosinate And Disodium Guanylate) Chicken (Cooked Chicken And Natural Favoring), Spices, Turmeric , Disodium Inosinate And Disodium Guanylate)), Mole Rojo (Sugar, Canola Oil, Hydrogenated Vegetable Fat, Dried Chile Ancho Pepper, Animal Cracker [wheat Flour, Folic Acid, Zinc, Iron, Vitamin B1 (Thiamine Mononitrate), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Sugar, Corn Syrup, Soy Lecithin, Sodium Bicarbonate And Ammonium Bicarbonate As Leavening Agents, Iodized Salt, Mixed Fat, Artifical Flavoring, Sodium Bisulfite, Propylene Glycol Monostearate And Lactic Acid Esters As Emulsifiying Agents] Tortilla (Nixtamalized Corn, Flour, Water, Iodized Salt), Pasilla Chilli Pepper, Sesame Seed, Peanut, Cocoa, Pumpkin Seed, Garlic, Cinnamon, Iodized Salt, Coriander Seed, Cloves, Avacado Leaf, Bay Leaf, Pepper, Ginger, And Thyme) Chocolate Chip (Semi-sweet Chocolate (Sugar; Chocolate; Cocoa Butter; Milkfat; Soy Lecithin; Vanillin, Artifical Flavor; Milk)), White Sugar, Canola Oil (Canola Oil, Citric Acid And Tbhq (To Preserve Freshness), Dimethylpolysiloxane (An Anti-foaming Agent), And Rice Flour. (Contains Milk, Soy, Peanuts, And Wheat)

Beans

Refried Beans – Pinto Beans, Water, Red Chile Puree (Water & Chile Pods), Cheddar Cheese (Cultured Pasteurized Milk, Salt, Cheese Color, Enzymes), Canola Oil (Canola Oil, Citric Acid And Tbhq (To Preserve Freshness), Dimethylpolysiloxane (An Anti-foaming Agent)), And Salt. Contains Milk

Whole Charro Beans – Pinto Beans, Water, Red Chili Paste (Water, Red Chili Pods), Canola Oil (Canola Oil,citric Acid And Tbhq (To Preserve Freshness), Dimethylpolysiloxane (An Anti-foaming Agent)), Onion, And Salt.

Instructions / Storage

  • El Charro Sampler ships frozen with ice packs, may thaw in transit
  • Upon arrival, place chimichangas, filling, sauce, beans, and rice in the freezer and put tortillas, cheese, and green onion in the refrigerator. Or defrost all items in the refrigerator overnight if ready to prepare – reheat from a refrigerated state.
  • Frozen Enchiladas items may be kept frozen for up to 6 months. Refrigerated items and thawed frozen products should be used within one week.
  • Once thawed, tamales can be refrigerated for 5 days or can be left frozen up to 10 months.
  • Once thawed, chimichangas can be refrigerated for 7 days or can be left frozen up to 10 months.

To Serve
Enchiladas

  • Thaw all ingredients in the refrigerator overnight.
  • Preheat oven to 400° F
  • Spread about a quarter of the included sauce in a thin layer at the bottom of a baking dish.
  • Wrap tortillas in a slightly damp cloth and microwave for 30sec until they are soft and pliable.
  • Spread approx. 2 oz. of the enchilada filling down the center of each tortilla. Wrap the tortilla tightly around the filling and place it seam side down in the baking dish.
  • Top the enchiladas with the remaining sauce and sprinkle the cheese evenly over the top.
  • Bake for 20-25 minutes or until cheese is hot and bubbly.
  • Let stand for 5 minutes before serving. Top with green onion garnish and serve.
  • Enjoy!

Tamales (To Steam)

  • Pour 1" (2.5 cm) of water into a large pot (approx. 10 quarts) and add a steamer basket.
  • Leave frozen tamales wrapped in the husk and paper wrap then arrange one dozen tamales vertically in the pot/basket so they are standing up.
  • Bring the water in the pot to a boil then cover and reduce the heat to low and simmer the tamales for 45-60 min or until the center of the tamale reaches 165 F.
  • While tamales are steaming, bring 4 cups of water to a boil and submerge sealed sauce pouch for approx 10 min or until 165 F. Remove with tongs; pouch will be very hot.
  • Unwrap the tamales from the paper & husk and then drizzle a small about of sauce over each one.
  • Enjoy!

Tamales (To Microwave)

  • Leave two tamales wrapped in husk and paper, then heat in microwave on high for approx 2 min if frozen and 1 min if thawed.
  • Run frozen sauce pouch under hot water until it is loose enough to transfer into a microwave-safe bowl. Microwave on high for approx 2 min stirring once halfway through.
  • Unwrap the tamales from the paper & husk and then drizzle a small about of sauce over each one.
  • Enjoy!

Chimichangas (To Fry)

  • Fill a deep pot with high smoke point oil of choice (deep enough to cover all the chimichangas, but no more than halfway up the pot.)
  • Use heat probe to heat oil to 350 F. Do not heat above 400 F.
  • Use long tongs, slotted deep fry spoon, or a fry basket to carefully place chimichangas in hot oil.
  • Cook for approx. 2 min or until golden brown.
  • Carefully remove the chimichangas using the utensil from before and place on a paper towel lined plate to absorb any excess oil. For best results, cook no more than 6 chimichangas at a time. Let oil return to 350 degrees before cooking the next batch.
  • Enjoy!

Chimichangas (To Bake)

  • Preheat oven to 400 degrees
  • Spread chimichangas on baking sheet spaced about an inch apart.
  • Bake thawed chimichangas for approx. 15 min or until golden brown.
  • Enjoy!

Enchilada Sauce

  • Fill medium saucepan halfway with water and bring to a boil
  • Use tongs to carefully place the unopened pouch into the boiling water.
  • Let bag boil for approx. 5 min.
  • Remove pouch carefully with tongs. Carefully cut one corner of pouch off and pour into a serving container.
Download Storage and Prep Instructions

Shipping Details

  • El Charro Cafe ships on Tuesdays of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.

Recommended for you

More from Arizona