Ancho Chile Lime Tacos

Ingredients

• 4 ancho chile pods (Soaked in water until softened)
• 3 tbsp agave syrup
• 0.5 cup liquid aminos or soy sauce (Use either liquid aminos or soy sauce)
• 3 lime juice (Juice of 3 limes)
• 2 tsp ground cumin
• 2 tsp garlic (Minced)
• 1 tsp dried oregano
• salt (To taste)
• black pepper (To taste)
• 0.25 cup avocado oil
• 14 oz Lion’s Mane mushroom (Source gives 12–16 ounces; clean with a soft dry brush and keep as large as possible)
• 12 corn tortillas (Estimated quantity; warm before serving)
• 2 cup seasoned pinto beans (Quantity estimated because the source does not specify one)
• 2 cup fire-roasted corn (Quantity estimated because the source does not specify one)
• 2 avocado (Sliced; quantity estimated because the source does not specify one)
• 0.25 cup cilantro (Chopped; quantity estimated because the source does not specify one)
• crispy onions (Optional, to taste)
• sauce of choice (Optional; the source suggests Ancho Chile Salsa Cremosa)

Steps

1. 1

   Soak the ancho chile pods in water until softened. Drain them before blending. Juice the limes and prepare the remaining marinade ingredients.

2. 2

   Clean the Lion’s Mane mushroom with a soft, dry brush if needed. Do not saturate it with water, and keep the mushroom as large and intact as possible. Place it in a glass baking dish.

3. 3

   Add the softened ancho chiles, agave syrup, liquid aminos or soy sauce, lime juice, cumin, minced garlic, oregano, salt, black pepper, and avocado oil to a blender. Blend until completely smooth.

4. 4

   Pour or brush the blended Ancho Chile Lime Marinade evenly over the Lion’s Mane, coating all exposed surfaces.

5. 5

   For the smoking method, place the marinated Lion’s Mane in a smoker and cook until tender and smoky, following the smoker’s appropriate temperature and timing for a large mushroom.

6. 6

   Alternatively, roast the marinated Lion’s Mane in its glass baking dish at 340°F (170°C) for 45–55 minutes. Check it every 15 minutes and brush with additional marinade to keep it from drying out.

7. 7

   While the mushroom cooks, prepare the pinto beans and fire-roasted corn, slice the avocado, chop the cilantro, and warm the corn tortillas.

8. 8

   When the Lion’s Mane is tender and browned, remove it from the smoker or oven and slice it into steak-like pieces.

9. 9

   Place the sliced mushroom on warmed tortillas. Add pinto beans, fire-roasted corn, avocado, cilantro, and sauce. Finish with crispy onions if desired, then serve immediately.

Notes

If you do not have a smoker, roast the Lion’s Mane and add a little liquid smoke to the marinade. The source recommends Ancho Chile Salsa Cremosa as one sauce option.

Nutrition per serving

• main
• vegan
• tacos
• Mexican-inspired
• gluten-free
• dairy-free
• smoked
• roasted