Grilled Beef Tacos With Porcini And Morita Chili Pepper

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Washington Post


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1 pound skirt steak

3 or 4 dried porcini mushrooms (see headnote)

1/2 dried morita chili pepper, seeded (may substitute 1/2 dried chipotle pepper; see headnote)

1/2 to 3/4 teaspoon smoked sea salt

2 ears corn

1 or 2 tablespoons vegetable oil, plus more for greasing the grill pan

6 ounces (half a bag) frozen mixed mushrooms, preferably containing porcinis (see headnote; may substitute fresh mixed mushrooms)

Kosher salt

Freshly ground black pepper

8 corn tortilla taco shells

Leaves from 1/2 bunch cilantro or 1/4 head cabbage, for serving

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