Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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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