Drunken Chile con Carne Tacos

Romulo Yanes
  • 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


  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.