Braised Mushroom Tacos

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2 small onions, sliced thin

3 tablespoons olive oil

12 grams (0.4 ounces) dried Guajillo chiles

12 grams (0.4 ounces) dried Ancho chiles

200 grams (7 ounces) canned whole tomatoes

2 tablespoons tahini

1/4 cup water

300 grams (10.5 ounces) Eryngi mushrooms (about 6 large ones)

140 grams (5 ounces) shiitake mushrooms (about 4 extra large ones)

2 large cloves of garlic, minced

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon salt

12 corn tortillas

thinly shredded cabbage


lime wedges

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