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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 spoon and reserve.
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3
Cut the caps into 1/4-inch-thick slices and reserve.
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4
Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat.
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5
Melt the butter in the pan, then add the sliced mushroom caps, chopped stems, any reserved gills, minced garlic, salt, and pepper, and saute until golden brown and caramelized, 8 to 10 minutes.
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6
You may need to cook the mushrooms in batches to be sure they brown and not steam from overcrowding.
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7
Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan.
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8
Remove from the heat and mix in the chipotle puree and cilantro.
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9
Sprinkle on the cheese just to melt and serve immediately or keep warm until ready to serve.
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10
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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11
Divide the filling equally between the tortillas and top with salsa and pumpkin seeds.
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12
Grab, fold, and eat right away.
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13
Or build your own taco: lay a tortilla, open face, in one hand.
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14
Spoon on some filling, top with salsa and pine nuts, and eat right away.
