Drunken Chile Con Carne Tacos

Drunken Chile Con Carne Tacos
Photo by Romulo Yanes

Ingredients

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

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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