Drunken Chili con Carne Tacos
"Tacos: Cookbook author thinks outside the tortilla for variety of recipes." by Michael Hastings. Recipe adapted from "Just Tacos" by Shelley Wiseman, former Gourmet food editor, senior editor for Fine Cooking magazine, and co-author of "The Mexican Gourmet" with Maria Dolores Torres Yzabal. Recipe makes enough for 12 to 16 tacos. Recipe published in the Winston-Salem Journal: January 4, 2012.
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- 2 pound(s) beef chuck, cut into 1-inch pieces
- 1 teaspoon(s) salt, plus more to taste
- 3 tablespoon(s) vegetable oil, or more as needed
- 1 cup(s) chopped white onion
- Adobo Marinade
- 1 8-ounce can(s) tomato sauce
- 1 12-ounce bottle(s) beer
- 1 cup(s) water
- 1 7-ounce can(s) pickled jalapeno chilies with juice, sliced
- 1 ounce(s) Mexican or bittersweet chocolate
- Warm corn tortillas, chopped white onion, chopped cilantro
- 1. Season beef with 1 teaspoon salt. Heat oil in a 5- to 6-quart heavy pot over medium-high heat and brown the meat in batches, without crowding, turning occasionally, 6 to 8 minutes for each batch. Transfer meat to a bowl.
- 2. Sauté onion in the same pot, adding extra tablespoon oil if needed, over medium heat until softened, about 3 minutes. Add adobo marinade and cook, stirring for 5 minutes to slightly thicken. Stir in tomato sauce, beer, water and pickled jalapenos and their juice. Bring to a boil. Return beef to the pot, cover and simmer until beef is tender, 1½ to 2 hours.
- 3. Stir in the chocolate until melted. Taste and add salt as needed. If the sauce seems too thin, simmer uncovered as needed to make it thick enough to coat the meat.
- 4. Make tacos with the tortillas, meat, onion and cilantro.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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