Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

  • 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
  • 1⁄2 tsp. salt
  • 5 large garlic cloves, 4 unpeeled and 1 peeled
  • 1⁄4 tsp. dried oregano, preferably Mexican
  • + 13 more ingredients
    • 3 Tbs. vegetable oil; more as needed
    • 1 tsp. cider vinegar
    • 1 tsp. salt; more to taste
    • 1⁄2 tsp. sugar
    • 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
    • 4 large ancho chiles (2 oz.), wiped clean, cut open, and seeded
    • 12 to 16 6-inch corn tortillas, warmed
    • 1 clove
    • 2 lb. beef chuck, cut into 1-inch pieces
    • 5 peppercorns

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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