To Make the Tortilla Dough

1. Combine the masa harina and the salt in a medium bowl.
2. Pour over the hot water (just slightly cooler than boiling) and mix well with a spoon until a dough forms.
3. Cover with plastic wrap and leave to hydrate for 20 minutes. While the dough hydrates, make the pickled onions.

To Make the Pickled Onions

1. Peel and finely slice the pickled onion (don’t dice, just slice into thin shreds) and place in a small bowl or clean jar.
2. In a measuring jug, mix together the vinegar, water, salt, and sugar.
3. Pour over the onions and place them in the fridge. Leave to pickle while you prepare the remaining ingredients.

To Make the Braised Mushrooms

1. Place a cast-iron skillet or a large frying pan over medium heat. When the frying pan is “ripping hot” drizzle a little oil and place the mushrooms in the middle.
2. Cover with a heavy lid and stack a few cans on top to press the mushrooms down. Fry for a good 5 minutes.
3. While frying, mix together the chipotle paste, 2 vegetable oil, paprika, soy sauce, and garlic powder in a small bowl.
4. Remove the lid from the mushrooms and, using a pastry brush, baste the top of the mushrooms with the chipotle sauce. Flip the mushrooms so the saucy side is now against the hot pan. Spread the remaining sauce on top and return the lid. Cook for a further 5 minutes.
5. Once cooked, turn off the heat but leave the mushrooms in the pan, covered with the lid to stay hot while you cook the tortillas.

To Make the Tortillas

1. Divide the now hydrated tortilla dough into 10 balls (each weighing around 30g).
   Place a dry frying pan over medium heat.
2. Cut the sides of a plastic sandwich bag so you’re left with two squares of plastic. Place the dough between the two pieces of plastic and place inside a tortilla press. If you don’t have a tortilla press, just roll out between the two pieces of plastic using a rolling pin.
3. Place the pressed tortilla onto the hot frying pan and cook for around 1 minute on each side. Don’t allow it to burn.
4. Remove from the frying pan and wrap first in baking parchment and then a clean tea-towel to keep it hot and to prevent it drying out.
5. Repeat until you have 10 tortillas.

To Serve The Tacos

1. Spread the tortillas on a baking tray.
2. Slice the braised mushrooms finely and divide between the 10 tortillas. Follow with the diced tomatoes, chili, lettuce, and pickled onions.
3. Serve with hot sauce and fresh lime if desired!