Ancho Chile Lime Tacos

We ate the leftovers from these tacos for three days in a row. That's how amazing this Ancho Chile Lime Marinade is. If you don't have a smoker, you can roast the Lion's Mane and add a little liquid smoke to the marinade.

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Ancho Chile Lime Marinade

4 ancho chile pods, soaked in water

3 Tbsp agave syrup

1/2 cup liquid amino OR soy sauce

juice of 3 limes

2 tsp cumin

2 tsp minced garlic

1 tsp oregano

salt & pepper to taste

1/4 cup avocado oil

‍

Additional Ingredients

12-16 ounces Lion’s Mane mushroom

corn tortillas

seasoned pinto beans

fire-roasted corn

sliced avocado

chopped cilantro

crispy onions (optional)

sauce of choice*

‍

Directions

Clean Lion’s Mane with a soft dry brush, if needed. Do not saturate with water. Keep the Lion's Mane as big as possible. Set it aside in a glass baking dish
Blend Ancho Chile Lime Marinade ingredients until smooth. Evenly coat the Lion's Mane with the marinade
Add Lion's Mane to a smoker OR roast for 45-55 minutes at 340 degrees Fahrenheit, in the glass baking dish. Check the Lion’s Mane every 15 minutes and continue to brush with marinade to prevent drying
Slice and serve the smoked Lion's Mane steak on a warmed tortilla shell with pinto beans, fire-roasted corn, avocado, cilantro and sauce, or any toppings you like

*See Ancho Chile Salsa Cremosa for a sauce option

Shopping List

Ancho Chile Lime Marinade

4 ancho chile pods, soaked in water

3 Tbsp agave syrup

1/2 cup liquid amino OR soy sauce

juice of 3 limes

2 tsp cumin

2 tsp minced garlic

1 tsp oregano

salt & pepper to taste

1/4 cup avocado oil

‍

Additional Ingredients

12-16 ounces Lion’s Mane mushroom

corn tortillas

seasoned pinto beans

fire-roasted corn

sliced avocado

chopped cilantro

crispy onions (optional)

sauce of choice*

‍

Directions

Clean Lion’s Mane with a soft dry brush, if needed. Do not saturate with water. Keep the Lion's Mane as big as possible. Set it aside in a glass baking dish
Blend Ancho Chile Lime Marinade ingredients until smooth. Evenly coat the Lion's Mane with the marinade
Add Lion's Mane to a smoker OR roast for 45-55 minutes at 340 degrees Fahrenheit, in the glass baking dish. Check the Lion’s Mane every 15 minutes and continue to brush with marinade to prevent drying
Slice and serve the smoked Lion's Mane steak on a warmed tortilla shell with pinto beans, fire-roasted corn, avocado, cilantro and sauce, or any toppings you like

*See Ancho Chile Salsa Cremosa for a sauce option

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