Step 1

Meat

Step 2

Heat a large pan over high heat. Add butter and oil and heat until it ripples. Working a couple handfuls at a time, cook the mushrooms until they have browned and there’s no liquid left in the bottom of the pan. Push them to the side and repeat with remaining mushrooms. Remove from the pan and set aside.

Step 3

Sauce

Step 4

Heat 1 tbsp oil in a small pan over medium-high, add chilies and fry, moving constantly for 1-2 mins.

Step 5

Add 1 cup water and 1 bay leaf , and bring everything to a boil. Boil for about 10 mins, or until the chilies are softened. Remove the bay leaf and add everything else to a blender.

Step 6

In the same pot, heat another 1 tbsp olive oil over medium-high heat. Add onion and tomatoes, and cook until they are slightly browned, about 5 minutes.

Step 7

Add garlic, peppercorns, dried thyme, marjoram, dried oregano, ground cinnamon, and allspice, and cook for another 5 minutes, or so, stirring frequently. Add small amounts of water to the pot if necessary.

Step 8

Add the onion/tomato mixture to the blender, along with ginger, cumin, apple cider vinegar, 3 cups water, and bouillon cubes.

Step 9

Blend until very smooth.

Step 10

OPTION 1: Transfer the consumé to a medium saucepan and bring to a boil.

Step 11

Reduce heat to to medium-low, add mushrooms, cover, and simmer for at least 1 hour. Taste and add salt and pepper to taste.

Step 12

OPTION 2: Transfer the consumé, and shredded mushrooms to an electric pressure cooker (like an instapot). Pressure cook the mixture on high for 25 mins, then allow the pressure to release naturally for 5 mins, before using the quick pressure release to release the rest of the pressure.

Step 13

Separate the mushrooms from the broth.

Step 14

Warm-up tortillas on the stove, oven, or microwave, and heat a non-stick pan over medium-high heat.

Step 15

One at time dip the tortillas into the consume, add some mushrooms to one side of the tortillas, followed by some diced onion, chopped cilantro, and cheese if using. Fold the tortilla in half, grease the pan, and cook for 1 minute or so (covered, if using cheese to help it melt). Repeat with remaining tacos and mushrooms.

Step 16

Serves with a side of consume for dipping, a wedge of lime, and a cold beer.