Drunken Chile Con Carne Tacos

Ingredients

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

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