Smoky Chipotle Portobello Mushroom Tacos

• 3 tbs olive oil
• 1-3 tsp canned chipotle in adobo sauce
• 2-3 minced garlic cloves
• 1 1/2 tsp cumin
• 1 1/2 tsp coriander
• 1/4 tsp salt to taste

Other:

• 3 tbs olive oil
• 5-6 large portobello mushrooms, cut into 1/4″ cubes
• 8 corn tortillas, warmed
• 1/2 bunch chopped cilantro
• 1 cup crumbled queso fresco (
  Cacique Ranchero Queso Fresco Kilo brand)

Directions:

1. In a large skillet, heat the oil over medium heat.
2. Add the mushrooms along with a pinch of salt (1/4 tsp)  and pepper.
3. Sautee for  4 minutes, or until the mushrooms are fork tender.
4. In a small food processor, add the marinade ingredients — add the chipotle peppers 1/2 tsp. at a time and taste until you have the desired heat — pulse until well combined.
5. Add the marinade to the mushrooms, lower the heat, and warm for 1 minute.
6. When ready to serve, warm the tortillas and add mushrooms, cilantro, and cheese to each tortilla.