Smokey Mushroom Queso Tacos with Truffle Mole Negro
Smokey Mushroom Queso Tacos with Truffle Mole Negro – Mushroom tacos prepared on the grill, with Oaxaca cheese, and a truffle mole negro!
Smokey Mushroom Queso Tacos with Truffle Mole Negro – Mushroom tacos are the ultimate vegetarian taco, with grilled mushrooms, Oaxaca cheese, and a truffle mole negro! This recipe is perfect for taking taco night to the grill, as featured on All Up in My Grill by Chef Dale Talde.
In 2016, I flew back to my native New York City to work on a project alongside Chef Dale Talde. It was a full day of filming, followed by working the evening event, and that day reminded me that not only is the world a small place, but the world of food is even smaller. It also gave me first-hand experience of Dale’s onscreen talents and his ability to work well in front of the camera. Now, whenever I see him on television, whether as a guest judge or starring solo, it brings me back to that project.
I was excited to welcome Dale to the podcast to discuss his show All Up in My Grill on the Tastemade streaming channel. We had so much fun chatting about the 3rd season of All Up in My Grill, how he harnesses Filipino flavors in his cooking, and his hands-on tips for better grilling (and he has PLENTY!).
I tuned into his episode, Tempting Tasty Tacos, and it didn’t take me long to run to the store to stock up on tortillas and Oaxaca cheese. His recipe for mushroom tacos with gooey queso and a truffle mole negro was a must-try. The only thing missing was the mole negro base, which I ordered, and the mushrooms, which I decided to buy from a local farmer at the farmer’s market. I know I could find the mushrooms at my local shop, but if you saw how beautiful the mushrooms are at the farmer’s market, you would understand! They’re like pale, delicate flowers!
How to Make Mushroom Tacos with Truffle Mole Negro and Oaxacan Cheese
These grilled mushroom tacos deliver a serious punch of flavor. The mushrooms soak up all the smokey goodness from the grill and the mole paste, giving them a fantastic umami flavor that only grilling can provide.
Every element of these tacos is prepared entirely on the grill, which keeps things simple while elevating the flavors.
This recipe is packed with flavor but is super simple to make. Everything comes together in less than 30 minutes.
- Prep and cook the mushrooms
Start by preheating your grill to medium-high heat.
Meanwhile, toss your mushrooms in olive oil and season them with salt and pepper to taste.
Once the grill is very hot, place the mushrooms on the grill and let them char.
Once they get a nice char, remove them from the grill, roughly chop them, and drizzle with truffle oil. Set aside.
- Make the Truffle Mole Negro
Next, add your grapeseed oil and mole negro base to a large saucepan or pot. Heat over the grill and cook until the mole negro paste starts to toast, being careful not to let it burn.
Once the paste starts to toast, stir in the vegetable stock, mix well, and bring to a simmer.
When the mole mixture simmers, add the chopped mushrooms from Step 1 and allow everything to cook together for 10 minutes. - Prepare and Serve
Heat your flour tortillas on the grill over medium-low heat when the mushrooms are almost ready. Sprinkle some Oaxacan cheese and the mushroom-mole mixture on the center of the tortilla.
Once the cheese has melted and the tortillas are crispy, fold them in half, serve, and enjoy! It’s that easy!
To elevate the textures and flavors even more, you can serve these with thinly sliced radishes, spicy peppers, and lime wedges.
Listen to the Podcast with Dale Talde
For more grilling inspiration and delicious recipes, check out my interview with Dale Talde in Episode 75 of the Kitchen Confidante Podcast!
More Taco Recipes
Chipotle-Spiced Sweet Potato Tacos
Short Rib Tacos
Grilled Fish Tacos with Avocado-Cilantro Sauce
Taco Rice: Okinawa Taco Rice
Spicy Fish Taco Bowls with Cabbage Slaw
More Grilling Recipes
Filipino Pork BBQ Bowl
Baby Back Ribs with Blueberry Balsamic Barbecue Sauce
Grilled Vegetable Pizza
Grilled Pork Skewers with Balsamic Marinade
Smokey Mushroom Queso Tacos with Truffle Mole Negro
Ingredients
For the Mushrooms
- 1 1/2 pounds mushroom mixture shitake, oyster, trumpet, stemmed
- kosher salt and pepper
- 3 tbsp olive oil
- 1 tbsp truffle oil
For the Mole Negro
- 2 tbsp grapeseed oil
- 1/2 cup mole negro base
- 1 cup vegetable stock
For the Tacos
- 4 High-quality flour tortillas (soft taco size, about 6-8 inches in diameter)
- 8 oz Oaxacan string cheese
- thinly sliced radishes for serving
- cilantro leaves for garnish
Instructions
Prepare the Mushrooms
- Toss the mushrooms with oil and season with salt and pepper.
- Place on the grill over medium-high heat to char.
- Remove the mushrooms from the grill, roughly chop, and drizzle with truffle oil.
Prepare the Mole Negro
- Add the oil and mole negro base to a pot and cook to toast the paste.
- Stir in the vegetable stock and bring to a simmer.
- Add the mushrooms and cook for 10 minutes.
Assemble the Tacos
- Heat the flour tortillas on the grill over medium-low heat and add the cheese and mushrooms to the center.
- When the cheese has melted, and the tortillas have crisped, fold them in half and garnish with radishes and cilantro. Serve immediately.
Notes
Nutrition
Comments
COOKBOOK
so creative, and the mushroom truffle is a nice addition too, wow, very unique flavor profile and a very welcome change to the standard tacos that I make, thank you!
Yes, the truffle oil adds an extra layer of umami! So good!