Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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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