- 1/2 teaspoon black pepper
- 2 plum tomatoes (about 10 oz.), chopped (about 1 1/2 cups)
- 3 garlic cloves, chopped (about 1 Tbsp.)
- 3/4 cup Mexican lager beer (such as Dos Equis)
- 1/2 cup chopped fresh cilantro (from 1 large bunch)
- Corn tortillas, pico de gallo, avocado, fresh cilantro, and lime wedges
How to Make It
Cook bacon in a large skillet over medium-high, stirring occasionally, until just starting to crisp, about 6 minutes. Add chorizo; cook, stirring to break into pieces, until chorizo is browned and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer bacon and chorizo to a large bowl, reserving drippings in skillet.
Add potato, 2 tablespoons of the oil, and 3/4 teaspoon of the salt to skillet. Cook, stirring occasionally, until potatoes are tender and browned, about 8 minutes. Transfer potato to bowl with bacon mixture. Add pork, steak, hot dogs, and remaining 2 tablespoons oil. Cook, stirring occasionally, until browned, 5 to 6 minutes. Using a slotted spoon, transfer pork mixture to bowl with bacon mixture.
Add onion, bell pepper, jalapeños, cumin, black pepper, and remaining 1 1/2 teaspoons salt; cook, stirring occasionally, until tender, about 8 minutes. Add tomatoes and garlic; cook, stirring often, until tomatoes have softened, about 4 minutes. Stir in beer, cilantro, and bacon mixture. Reduce temperature to medium-low; cook, stirring occasionally, until liquid has mostly evaporated, about 10 minutes. Serve in tortillas with desired toppings.
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.