Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network