Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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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