Yield: Yields 12 to 16 tacos
Servings: 4 to 5
This chile con carne is made with chunks of beef, much more common in Mexico than ground beef. It is slowly braised with beer and chocolate for full flavor.
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This was outstanding! But I would double the meat because the amount of sauce was too much and would have taken another hour or more to reduce to desired thickness. But the meat was already shred-tender, so having more would have been just enough for the extra sauce... and leftovers!
I'm not a big user of chocolate in sauces, so finding "Mexican" chocolate was a challenge - no nearby store carried it. Finally, I looked for a substitute and used Ghirardelli Bittersweet Chocolate 60% Cacao baking bar - it was easy to find and a lovely addition to the sauce.
We love a tangy coleslaw on tacos, so I mixed up the slaw from the Baja Fried Fish Taco recipe, and it was a hit! The leftover slaw sauce makes a great dip!
One of my favorite taco recipes. It always gets rave reviews, a great make ahead dinner for easy entertaining.
Delicious - making it for the third time tonight
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