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Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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