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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!