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1
Heat a grill to medium high.
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2
For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl.
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3
Set aside 2 tablespoons for the mushrooms.
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4
(Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)
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5
For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub.
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6
Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper.
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7
Put the mushrooms spice-side down on the grill.
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8
Put the peppers on the grill and cover the grill.
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9
Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side.
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10
Transfer to a cutting board and tent with foil to keep warm.
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11
Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers).
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12
Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.
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13
For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.
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14
Remove the skins and seeds from the bell peppers and chile.
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15
Thinly slice the peppers, chile and mushrooms and combine in a bowl.
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16
Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.
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17
Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.
