5 ancho chiles
1 cup heavy cream
2 cloves garlic, minced
2 teaspoons fresh lime juice
1 tablespoon unsalted butter
1/2 yellow onion, diced
6 ounces wild mushrooms (morels, shiitakes, oysters, portobellos), sliced
1/2 avocado, peeled, pitted, and cut into quarter-inch cubes
3 ounces queso fresco or feta cheese, crumbled
1 tablespoon chopped cilantro
1 tomato, blanched, peeled, seeded, and diced
6 corn tortillas
Salt to taste
Preheat oven to 450 degrees. To prepare ancho paste, wash, dry, stem, and seed chiles. Place in a single layer on a baking sheet and roast for 1 minute. Put in a bowl and cover with warm water for 30 minutes to rehydrate. Strain (reserve liquid) and purée in a blender with enough of the liquid to form a thick paste.
In a skillet, bring 5 tablespoons ancho paste, cream, and garlic to a boil and simmer for 2 minutes. Transfer to a blender and purée. Add lime juice and salt to taste. Strain and set aside.
Heat butter in a large skillet and sauté onion and mushrooms for 2 minutes over medium heat, until onion is translucent and mushrooms are soft. Add avocado, cheese, cilantro, and tomato, and just heat through. Add 2 tablespoons of reserved ancho cream purée and stir gently. Add salt to taste and simmer 3 minutes.
Heat remaining reserved ancho cream purée in a skillet until simmering. Soak tortillas one at a time in purée for 15 seconds to soften and use tongs to place on a baking sheet. Spread mushroom mixture evenly down middle of tortillas. Roll up tortillas and, using a metal spatula, place on plates, seam side down. To reheat, cover baking sheet with foil and place in a 350 degree oven for 10 minutes.