Tequila

Yield: 10 Tortillas

Ingredients:

• 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
  
  Filling:
• 2 pounds Long Island duck breast
• Pasilla Sauce
• 1 ounce mezcal
• 1 white Spanish onion, sliced
• Salt and black pepper, to taste
  
  Garnish:
• 10 fresh corn tortillas
• Cilantro, chopped
• White onion, chopped
• Pasilla Sauce

Method:

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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