Slice the onion into semi circles. Water or oil sauté the onion until it is translucent. Add the chipotles in adobo, tomato and oregano and stir around. Add the water and mix around breaking up the chipotles and paste. Cook on medium heat and let the sauce develop. Add more water if it is looking too thick.
In the meantime, add the maitakes to a big nonstick skillet, cast iron if you have one. Turn the heat to medium. Place another heavy skillet or pot on top of maitakes to press it down. Put something in the pot to keep it steady and even.
The maitakes will start to cook down, release their juices and flatten out. Listen for the sizzle and check them in a few minutes. At some point, the bottoms will be blackened. Use tongs to flip them over and char the other side. This is what they will look like when they are done!
Slice maitakes into long strips and add them to the sauce. Toss around to cover and let the maitakes stew in the sauce for a few minutes and keep warm.
Make the avocado crema (see below). Chop a piece of kale and massage with a few drops of fresh lime juice. Slice the chives.
To serve, char the tortillas on an open flame. Drizzle with cashew crema, top with massaged kale and chives. Sprinkle with extra lime juice, to taste. Enjoy!
Combine the avocado and the sour cream in the blender or Vitamix.
Place all ingredients into the blender and let it go until smooth and creamy. Taste and adjust lemon if you want it more tart and salt.