Drunken Chile con Carne Tacos

  • Yield Makes 12-16 tacos = 4 to 5 servings

This chile con carne is made with chunks of beef slowly braised with beer and chocolate for full flavor.

Romulo Yanes


2 pounds beef chuck cut into 1-inch pieces
1 teaspoon salt; more to taste
3 tablespoons vegetable oil; more as needed
1 cup chopped white onion
1 recipe Adobo Marinade (see link below)
1 (8-ounce) can tomato sauce
1 (12-ounce) bottle beer
1 cup water
1 (7-ounce) can pickled jalapeno chiles with juice, chiles sliced
1 ounce Mexican or bittersweet chocolate


  1. 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.
  2. 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.
  3. 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.
  4. 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.



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