Looking for something different for taco night? These Chocolate Chile Tacos add a nice variation to the usual taco seasonings. I sautéed the ground beef with diced jalapeños, shallots, and garlic before adding tomato paste, cocoa powder, cumin, cinnamon, and allspice. The chocolate isn’t overwhelming at all. It gently complements the rest of the spices. Chad is not a fan of chocolate, but still loved it.
I made my own flour tortillas for serving with shredded cheese, sliced jalapeños, carrots, cilantro, and tomatoes. Assemble with your favorites.
I added 1 jalapeño and it wasn’t too spicy at all, just the perfect amount for the kids. Add 2-3 if you want the mixture extra spicy. You can also add a few sliced jalapeños to the toppings if you are in mixed company spice-wise.
Chocolate Chile Tacos
Adapted from Running to the Kitchen
2 tablespoons vegetable or coconut oil
1 shallot or 1/2 small onion, finely chopped
1 clove garlic, minced
1 pound ground beef
1-3 jalapeños, stem and seeds removed, finely chopped
1 tablespoon tomato paste
1 tablespoon unsweetened cocoa powder
1/2 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Grated Cheese (cheddar, colby jack, etc)
Freshly chopped cilantro
In a large skillet, drizzle oil over medium heat. Add the shallots and cook until softened, 2-3 minutes. Stir in the garlic and jalapeño, then cook until just fragrant, 30 seconds-1 minute. Stir in the beef, breaking it apart into small pieces. Cook, stirring often, until browned.
Add the tomato paste, then mix in the cocoa powder, cumin, cinnamon, allspice, salt, and 1/4 cup water. If the meat is too dry, add a little more water. Cook, stirring often, until most of the water has been absorbed. Remove from heat.
Serve hot in tortillas with desired toppings.