With these tacos, you'll want to make every Tuesday TACO TUESDAY!
Prep Time: 15 mins
Cook Time: 30 mins
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
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
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)