Directions:

1. Soak planks in hot water for 15 minutes.
2. Preheat oven or grill to 400˚F.
3. Toss mushrooms in olive oil and place on soaked planks. Roast for 10-15 minutes or until cooked through.
4. Allow the mushrooms to cool and using your hands or a fork, pull into shreds. Set aside.
5. Seed and remove stems from Pasilla chili pods. Toast in a cast iron skillet over medium heat, turning frequently until lightly blackened.
6. Boil 1 quart of water, remove from heat, and add toasted chili pods. Place a plate over pods to submerge under water. Let steep for 15-20 minutes.
7. Remove chili pods, reserving liquid, and place the chilis in a blender with the garlic, peppercorns, cloves, and salt. Add 1 ½ cups of chili water to blender and puree until completely smooth, 2-3 minutes.
8. Heat 2 tablespoons of olive oil in a saucepan over medium heat until shimmering. Pour chili sauce into oil and reduce by 1/3. Pull off heat.
9. Mix sauce with mushrooms and serve in tortillas with shredded cabbage, cilantro, cotija cheese, and lime.

*Keep a spray bottle of water handy in case of flare-ups.