Ground Beef and Mushroom Duxelles Tacos

Ground Beef and Mushroom Duxelles Tacos with Roasted Tomato and Pasilla Pepper Salsa is a gourmet twist on traditional tacos, offering a delightful combination of savory flavors and rich textures. This dish elevates the classic taco by incorporating sophisticated mushroom duxelles and smoky, tangy salsa, creating an unforgettable culinary experience.

The heart of these tacos lies in the unique cooking process of the mushroom duxelles. This finely chopped mushroom mixture is slowly cooked in extra virgin olive oil until it becomes a concentrated, flavorful paste. For this dish, we use cremini mushrooms, which are sautéed until they release their moisture and reduce to a rich, earthy paste. This method intensifies the mushroom’s umami flavor, adding depth to the taco filling.

Once the mushrooms are prepared, ground beef is added to the skillet and cooked until browned. Finely chopped onions and minced garlic are added to the ground beef, enhancing its flavor. To create a robust and balanced seasoning, spices such as cumin, paprika, chili powder, and a touch of brown sugar and black pepper are added. A splash of beef broth melds the flavors together, ensuring the mixture is moist and flavorful.

The salsa that tops these tacos is a blend of flavors featuring roasted tomatoes, onions, and garlic. The standout ingredient that adds a unique depth is the pasilla peppers. These peppers, renowned for their rich, smoky flavor and mild heat, bring a distinctive character to the salsa, making it an ideal complement to the tacos.

The dried pasilla peppers are rehydrated in hot water until soft, then blended with roasted tomatoes, onions, garlic, fresh cilantro, and lime juice. The result is a smooth, vibrant salsa with layers of smoky, tangy, and slightly spicy notes. This salsa perfectly complements the savory beef and mushroom filling, adding a fresh and lively contrast.

Warm flour tortillas are filled with the ground beef and mushroom duxelles mixture to assemble the tacos. A generous spoonful of the roasted tomato and pasilla pepper salsa is added on top, followed by a sprinkle of freshly chopped cilantro. The tacos are served with lime wedges on the side, allowing diners to add a burst of citrus to their liking.

When you take the first bite of these tacos, your senses are in for a treat. The savory, earthy mushroom duxelles and the seasoned ground beef create a rich and satisfying base. The roasted tomato and pasilla pepper salsa adds a refreshing and smoky tang, cutting through the richness of the meat mixture. The cilantro garnish provides a fresh, herbal note, while the lime juice adds a bright, acidic kick. It’s a symphony of flavors and textures that will leave you craving more.

The tacos are as appealing visually as they are delicious. The vibrant red salsa contrasts beautifully with the hearty brown beef and mushroom filling, while the green cilantro adds a pop of color. This dish is a feast for the taste buds and a treat for the eyes.

Ground Beef and Mushroom Duxelles Tacos with Roasted Tomato and Pasilla Pepper Salsa is a dish that brings a gourmet flair to a beloved classic. It combines the depth and complexity of mushroom duxelles with the bold flavors of seasoned ground beef and the fresh, smoky tang of homemade salsa. These tacos will impress and delight, whether for a casual dinner or a special occasion.

Ground Beef and Mushroom Duxelles Tacos

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Ground Beef and Mushroom Duxelles Tacos with Roasted Tomato and Pasilla Pepper Salsa is a gourmet twist on traditional tacos, featuring a savory mixture of ground beef and rich mushroom duxelles, topped with a smoky, tangy salsa made from roasted tomatoes and pasilla peppers.

Ingredients

• For the Ground Beef and Mushroom Duxelles Tacos

• 1 pound ground beef

• 1 pound cremini mushrooms, finely chopped

• 1 tablespoon extra virgin olive oil

• 1 small onion, finely chopped

• 2 cloves of garlic, minced

• 1 tablespoon cumin

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 1 tablespoon brown sugar

• 1/4 cup beef broth

• 1 tablespoon ground black pepper

• 1 teaspoon salt

• for garnish freshly chopped cilantro

• for serving, lime wedges

• flour torillas

• For the Roasted Tomato and Pasilla Pepper Salsa

• 4 large tomatoes, halved and seeded

• 2 dried pasilla peppers

• 1 small onion, quartered

• 2 cloves of garlic

• 1 tablespoon extra virgin olive oil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1/4 cup cilantro, freshly chopped

• 1 lime, juiced

Directions

• Rehydrate the Pasilla Peppers:
  Place the dried pasilla peppers in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are softened. Once rehydrated, remove the peppers from the water, remove the stems and seeds, and roughly chop them. Set aside.
• Prepare the Roasted Tomato and Pasilla Pepper Salsa:
  Preheat your oven to 400°F (200°C). Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt and ground black pepper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are soft and slightly charred.
  
  Remove from the oven and let cool slightly. Peel the garlic. Transfer the roasted vegetables and the rehydrated pasilla peppers to a blender or food processor. Add the fresh cilantro and lime juice, then blend until smooth. Adjust the seasoning with more salt and ground black pepper as needed. Set aside.
• Cook the Mushroom Duxelles:
  Heat the extra virgin olive oil over medium-high heat in a large skillet. Add the finely chopped mushrooms and cook until they release their moisture. Cook down into a paste, 10-15 minutes. Stir frequently to avoid burning.
• Cook the Ground Beef and Aromatics:
  Add the ground beef to the skillet once the mushrooms have formed a paste. Cook until the beef is browned, breaking it apart with a spoon as it cooks, 5-7 minutes. Add the finely chopped onion and minced garlic to the skillet, and cook until the onion is soft and translucent, 3-4 minutes.
• Season the Mixture:
  Stir in the cumin, paprika, chili powder, brown sugar, ground black pepper, and salt. Add 1/4 cup beef broth to the skillet and stir to combine. Cook for 3-4 minutes until the liquid is absorbed and the mixture is well combined.
• Assemble the Tacos:
  Warm the flour tortillas in a dry skillet or microwave. Spoon the ground beef and mushroom duxelles mixture onto each tortilla. Top with the roasted tomato and pasilla pepper salsa. Garnish with freshly chopped cilantro and serve with lime wedges on the side.