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1
Remove the mushroom stems, chop them, and reserve.
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2
If any of the mushrooms are large, scrape off the gills with a knife and reserve.
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3
Cut the caps into 1/4-inch dice and reserve.
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4
In a large, heavy skillet, melt the butter over medium-high heat and saute the onion and bay leaf until the onion begins to caramelize, 6 to 8 minutes.
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5
Add the diced mushroom caps, chopped stems, any reserved gills, and salt and saute until the mushrooms get soft and begin to brown, about 8 minutes.
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6
You may need to add more butter once the mushrooms have begun to cook as they have a tendency to absorb all the butter from the pan.
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7
Discard the bay leaf.
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8
Add the beer and cook until the liquid is reduced, about 2 minutes.
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9
Stir in the garlic, serrano chiles, huitlacoche, huitlacoche liquid, tomatoes, water, chipotle puree, hoja santa, and epazote.
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10
Decrease the heat to medium-low and cook until the mixture begins to dry out, but still look slightly moist (like sandwich relish), 15 to 20 minutes.
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11
Add the beer and let it reduce for about 5 minutes; stir in the corn.
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12
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
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13
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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14
Divide the filling equally between the tortillas and top with salsa and cheese.
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15
Grab, fold, and eat right away.
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16
Or build your own taco: lay a tortilla, open face, in one hand.
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17
Spoon on some filling, top with salsa and cheese, and eat right away.
