Portobello “Steak” Tacos with Salsa Verde | Love Veg

Ingredients

• 2 <p>cuaresmeño (or jalapeño) chiles</p>
• 2 <p>cloves of garlic</p>
• .75 cups <p>water</p>
• .3333 <p>vegetable bouillon cubes, crumbled</p>
• 2 <p>sprigs cilantro</p>
• 4 <p>large portobello mushrooms, sliced</p>
• 4 <p>cuaresmeño (or jalapeño) chiles, sliced</p>
• 20 <p>cherry tomatoes</p>
• 4 <p>green onions, halved lengthwise</p>
• 4 tbsp. <p>vegetable oil</p>
• 1 <p>vegetable bouillon cubes, crumbled</p>
• 1 tsp. <p>ground cloves</p>
• 1 tsp. <p>ground black pepper</p>
• 2 tbsp. <p>soy sauce</p>
• 2 <p>lemons, juiced</p>
• 16 oz. <p>corn tortillas</p>