Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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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