Deeply browned mushrooms packed with rich ancho-citrus flavor.
Three poblano chilies, roasted and cut into strips
1½ lbs cremini or button mushrooms, trimmed and thinly sliced
1 small diced onion
2 cloves garlic, minced
1½ cups vegetable broth
1 orange, juiced
1 lemon, juiced
1 lime, juiced
2 dried ancho chilies, stems and seeds removed
1 chipotle chile packed in adobo sauce
2 tsp ground cumin
1 tsp Mexican oregano
Vegetable or olive oil
Tortillas, for serving
Taco condiments, for serving
Place the vegetable broth and the citrus juice into a large liquid measuring cup or other microwave-safe container. Add ancho chilies and microwave on high for two minutes. Let the chilies rehydrate on the counter a further two minutes. Add chipotle, cumin, and oregano, and blend, using a traditional or immersion blender, until smooth. Set aside.
Heat a wide skillet or cast iron pan over high heat and add a generous layer of olive or vegetable oil. Once the oil shimmers, add diced onion and cook about two minutes until translucent and fragrant. Add the mushrooms, garlic, and a teaspoon of kosher salt. Cook the mushrooms for five to ten minutes, or until all the mushrooms’ expelled water is evaporated from the pan and the mushrooms are taking on golden-brown color.
Pour in the citrus-chile mixture and stir to evenly combine with the mushrooms. Lid the pan and turn the heat to low and simmer for about twenty minutes. Remove the lid, return the heat to high, and cook until most of the moisture from the chile liquid has evaporated and the mixture turns a deep brown.
Fill warm corn tortillas with the roasted chilies, mushrooms, and the toppings of your choice.