Grilled Portobello and Rajas Salsa Taco with Queso Fresco

• 1/4 cup ancho chile powder
• 2 tablespoons ground coriander
• 2 tablespoons dry mustard
• 2 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons kosher salt
• 1 tablespoon chile de arbol or cayenne pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 large portobello mushrooms, stems removed
• Canola oil, for brushing vegetables
• 1 large or 2 medium Anaheim chiles
• 1 large yellow bell pepper
• 1 large red bell pepper
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 6 scallions, thinly sliced
• 1 Fresno chile, finely diced
• Juice of 1 lime
• Eight 8-inch flour tortillas
• 1 cup crumbled queso fresco
• Lime wedges, for serving

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

ancho chile powder, ground coriander, mustard, paprika, freshly ground black pepper, kosher salt, cayenne pepper, ground cumin, oregano, portobello mushrooms, canola oil, chiles, yellow bell pepper, red bell pepper, kosher salt, fresh cilantro, extravirgin olive oil, scallions, chile, lime, queso fresco, lime wedges

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-portobello-and-rajas-salsa-taco-with-queso-fresco.html (may not work)