beef & mushroom taco filling

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A rich and authentic tasting taco filling mixture. This mixture also works well baked into a casserole. Just increase the beef stock in the recipe to 1 c. and mix in with 1 lb. of cooked pasta and a couple of peeled and diced tomatoes.
Servings:
8 to 12 tacos
Preparation Time:
1.5 hours
Tools
  • blender
  • cutting boards & knife
  • heavy sauce pan w/ lid
  • medium bowl

Ingredients

  • 2 hungarian chiles, roasted, minced
  • 1 pasilla chile, roasted, minced
  • 1 green bell pepper, roasted, chopped

  • 2 dry New Mexico chiles
  • 1/2 c. beef stock (no salt)
  • 2 t. kosher salt

  • 1/2 lb. button mushrooms. sliced thin
  • 1/2 lb. crimini mushrooms, sliced thin
  • 1/2 lg. onion, chopped
  • 3 cloves garlic, chopped

  • 1 T. olive oil
  • 1/2 lb. lean beef, chopped
  • salt & pepper to taste
Cooking Instructions
  1. Roast the chiles. Rub or rinse off the charred skin. Remove the stems & seeds. Chop & mince. Set aside for later use.
  2. While the chiles are roasting... Remove the stems and seeds from the New Mexico chiles. Break them up and place them into the blender with the beef stock and kosher salt. Blend for one minute on the highest setting.
  3. While the chiles are still roasting... Start heating the sauce pan over medium heat. Prepare the mushrooms, onions, garlic, and beef.
  4. Drizzle the olive oil over the beef and toss to coat. Brown the meat in the sauce pan with 1/4 of the onions. Stir the browned meat and beef stock mixture together in the bowl and save for later.
  5. Cook down the mushrooms, onions, and garlic in the sauce pan in three batches. Push each batch to the edge before adding the next batch.
  6. After the last batch has cooked down, add the beef and roasted chiles.
  7. Heat to boiling and simmer over very low heat for one hour - or until all of the extra liquid has evaporated.
Notes

Use the one hour simmering time to make some brown rice and beans to go with the tacos.