Drunken Chile con Carne Tacos
- Yield: Makes 12-16 tacos = 4 to 5 servings
- 2pounds beef chuck cut into 1-inch pieces
- 1teaspoon salt; more to taste
- 3tablespoons vegetable oil; more as needed
- 1cup chopped white onion
- 1 recipe Adobo Marinade (see link below)
- 1 (8-ounce) can tomato sauce
- 1 (12-ounce) bottle beer
- 1cup water
- 1 (7-ounce) can pickled jalapeno chiles with juice, chiles sliced
- 1ounce Mexican or bittersweet chocolate
- Season the beef with the salt. Heat the 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 per batch; transfer the meat to a bowl as it is browned.
- Sauté the onion in the fat remaining in the pot (or add an extra tablespoon) over medium heat until softened, about 3 minutes. Add the Adobo Marinade and cook, stirring, for 5 minutes to thicken slightly. Stir in the tomato sauce, beer, water, and pickled jalapeños and juice and bring to a boil. Return the beef to the pot and simmer, covered, until tender, 11⁄2 to 2 hours.
- Stir in the chocolate until melted and season with salt to taste. If necessary, simmer uncovered until the sauce is just thick enough to coat the meat.
- Make tacos with the accompaniments (Warm corn tortillas, chopped white onion, chopped cilantro)
Note: Chile con carne will keep chilled for 3 days.
From Just Tacos by Shelley Wiseman, published by The Taunton Press. Reprinted with permission from The Taunton Press.