Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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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