Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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