Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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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