You’ll need a hearty roll for this one, something that can hold up to the weighty filling. You’ll also need to prepare to get messy too. This is one of my favorite sandwiches, based on this Chile Colorado recipe.
The slowly simmered beef is fork tender, in a terra-cotta red sauce that’s rich and bold. I’ve stuffed it in a sandwich here with some chipotle ranch.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!