Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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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