Aubergine Portobello Taco | What Dad Cooked

Ingredients

• Corn tortillas
• 2 large aubergines
• 2 large Portobello mushrooms.
• 1 large white onion, peeled and quartered
• 1 large dried ancho chilli
• 2 large dried guajillo chillies
• 2 large cloves of garlic
• 400g fresh tomatoes
• 1 tsp dried hoja santa, plus more to taste
• Toasted sesame seeds
• Optional taco accompaniments – amounts to suit
• Chopped lettuce
• Chopped tomatoes – or pico de gallo (chopped tomatoes, onion, chilli, coriander)
• Sliced avocado
• Grated or crumbled cheese (mild cheddar, Wensleydale, hard mozzarella, feta)
• Crema – Greek yoghurt, sour cream, or crème fraiche or a mix, with a little lime juice and seasoned with salt and pepper.
• Chopped red or green chillies
• Chopped coriander
• Limes
• Chilli sauces of choice…