These chocolate chile tacos are a spicy and chocolaty combination that make for a delicious spin on taco night.
Yesterday morning I awoke to a twitter notification on my phone from a doctor (or at least that’s what his twitter handle claims) basically calling last week’s sweet potato bacon biscuits unhealthy.
Now, I can totally take criticism. It may not always be pretty, but I can take it. However, when it comes from someone saying that wheat and white flour are not good choices when referring to a recipe that has neither of those things in it, I get pissy. Do your damn homework and read the recipe before critiquing it, thank you very much.
A few back and forths (because I’m that person that argues over social media and enjoys it) and the final statement from Dr. Wax was “sorry about the error but still not healthy w/ bacon, butter & sweet potato. Sat fat & starchy carbs are delicious poison”.
And that’s where I decided to end the little game we had going on because obviously there’s just nothing to be said to someone who equates a sweet potato to poison. The McDonald’s shamrock shake (totally disgusting btw) I tasted for the first time yesterday? Yeah, that I could see as qualifying, but not a freaking sweet potato.
All of which leads me to wonder what the doc would say about this one.
Tacos with chocolate.
Clearly, we might all die if we eat it. I mean, I did use meat with 15% fat and coconut oil and, gasp…chocolate!
Oh, the idiots that inhabit the internet. There’s just so many.
As for the recipe, the spice from the chiles with the chocolate is a totally unexpected combination. It definitely livens things up and gives a fun dimension to the meat.
So if you’re willing to risk your life eating a taco, I highly suggest it be these.
- 1 tablespoon coconut oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1lb. ground beef
- 7oz. can green chiles
- 1 tablespoon tomato paste
- 1 tablespoon unsweetened cocoa powder
- ½ tablespoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt
- Heat the coconut oil in a large skillet over medium-high heat.
- Once hot, add the shallots and saute for 2-3 minutes.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the beef, breaking it up with a spatula and cook until browned, about 5 minutes.
- Once beef is browned, add chiles and tomato paste and stir until combined.
- Add the remaining spices, stir until combined and cook for another 1-2 minutes.
- Remove from heat, serve in taco shells or tortillas with desired toppings.