Duck Breast Tacos Marinated in Pasilla and Mescal
Chef Miguel Espinoza of Café Frida – New York, NY
Adapted by
April 2007

Yield: 10 Tortillas


  • Pasilla Sauce:
  • 5 dry Pasilla chilies
  • 3 ripe plum tomatoes
  • 3 cups chicken stock
  • 1 clove garlic
  • 1 ounce white onion
  • 1 teaspoon cumin, ground

  • 2 pounds Long Island duck breast
  • Pasilla Sauce
  • 1 ounce mezcal
  • 1 white Spanish onion, sliced
  • Salt and black pepper, to taste

  • 10 fresh corn tortillas
  • Cilantro, chopped
  • White onion, chopped
  • Pasilla Sauce


For the Pasilla Sauce:
Remove the seeds from the pasillas and toast over an open flame. Roast the tomatoes and blend them in with the 3 cups of chicken stock, pasilla, garlic, white onion and the cumin.

For the Filling:
Cut the duck breast into thin slices (less than a ½ inch) and add them to a hot saucepan with oil. When the duck breast is half way cooked add 5 ounces of Pasilla Sauce and 1 ounce of mescal. Allow to cook for an additional 2 minutes and remove from heat.

To Assemble and Serve:
Arrange the 10 tortillas and add approximately 3 ounces of filling to each. Top with cilantro, onions and a bit more sauce.

Tequila Cocktail Pairing:
Junior Merino’s Pomegranate-Pasilla Amor


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