1.
On a medium hot griddle, roast the
garlic and tomatillos until softened.
While the garlic and tomatillos are
roasting, toast the chiles by pressing
them against the hot griddle with
a dry towel until they crackle and
give off a slight wisp of smoke repeat
on the second side.
2.
Break off and discard the stems
of
the chiles and remove the seeds and
the ribs and discard. Cover the
chiles
with hot water and allow to re-hydrate
for 20 minutes. Peel the darkened
husk from each clove of garlic
and
discard and any blackened skin from
the surface of the tomatillos.
3.
In the bowl of a blender combine
the softened chiles, garlic, tomatillos,
oregano and only enough of the chile
soaking liquid to allow the blender
to "catch." Run the blender
until the contents are a smooth
puree.
4.
Heat a medium sauce pot over high
heat and when hot, add the olive
oil.
When the oil begins to smoke add
the purée from step two
all at once. Stir the purée
while it sizzles to prevent
scorching and
continue to cook until the consistency
changes from liquid to a semi-solid,
like tomato paste. Add the beef broth
to the pan and stir to incorporate.
Cook until the resulting sauce is
thick and glossy. Season with
salt
and sugar (you may be surprised at
how much seasoning is required
for
a sauce with very intense flavor.
This is not the time to be timid).
Reserve.
For
the mushrooms 5. Heat a large
sauté pan over high heat and
add the oil. When the oil smokes
add the mushrooms, garlic cloves
and the thyme branches. Sauté the
mushrooms until they begin to color
and soften. If the pan seems too
dry add a few tablespoons of water
to help the process along. Once the
mushrooms are cooked, remove and
discard the garlic and thyme branches
and season with salt and pepper.
Add the mushrooms to the sauce and
stir together.
For
the finished tacos 6. Wrap the tortillas
in foil and heat in a moderate oven
until hot and supple. Into each tortilla
spoon a portion of the mushrooms
and top with sliced beef as much
as the tortilla will hold. Sprinkle
on crumbled cheese and chopped cilantro
and serve while hot.
