Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

  • Chopped cilantro, to garnish
  • 1⁄2 tsp. salt
  • 1 oz. Mexican or bittersweet chocolate
  • 1 cup chopped white onion, more for topping the tacos
  • 12 to 16 6-inch corn tortillas, warmed
  • 1⁄4 tsp. dried oregano, preferably Mexican
  • 1 12-oz. bottle beer
  • + 13 more ingredients
    • 2 lb. beef chuck, cut into 1-inch pieces
    • 3 Tbs. vegetable oil; more as needed
    • 1 7-oz. can pickled jalapeño chiles with juice, chiles sliced
    • 5 peppercorns
    • 1 tsp. cider vinegar
    • Sliced avocado, to garnish (optional)
    • 4 large ancho chiles (2 oz.), wiped clean, cut open, and seeded
    • 1 tsp. salt; more to taste
    • 1⁄2 tsp. whole cumin seeds
    • 1⁄2 tsp. sugar
    • 1 clove
    • 5 large garlic cloves, 4 unpeeled and 1 peeled
    • 1 8-oz. can tomato sauce

Heat a flat griddle or large, heavy skillet and toast the unpeeled garlic cloves, turning once or twice until they are slightly softened (they'll give slightly when squeezed) and browned in patches, about 8 minutes total. Peel. Meanwhile, in the same griddle or skillet, toast the chiles in batch...

View full recipe at Fine Cooking

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