These unusual, wonderful tacos are the creation of chef Donnie Masterton at Taco Lab by Tacolicious, in San Miguel de Allende, Mexico. Rich, savory, and pleasantly chewy, they hit the spot even for meat lovers.
Preheat oven to 375.° Stem and seed 6 chiles. Heat 2 tbsp. oil in a medium saucepan over medium-high heat. Add garlic cloves and toast, turning, until sizzling, about 1 minute. Add chiles and toast, stirring, 30 seconds. Stir in cumin, orange juice, dried oregano leaves, brown sugar, and 1 ½ tsp. salt. Remove from heat and let stand 15 minutes, then purée in a blender.
Slice mushrooms into 1-in. clusters or lengthwise into ½-in.-wide pieces. Line 1 or 2 baking sheets with parchment paper, add mushrooms, and toss gently with remaining 3 tbsp oil.
Mix mushrooms with chile purée, then sprinkle lightly with salt. Spread in a single layer and roast until tender and slightly crisp, 35 to 40 minutes. Serve with warm corn tortillas and Pineapple al Pastor Pico de Gallo.
*Smooth, deep-red, richly flavorful guajillos are the dried form of mirasol chiles. Find at Latino markets and in the international aisle of well-stocked grocery stores.
Serving Size 1/4 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.