Blend the orange juice with the honey, garlic clove, onion slice, allspice berries, prunes, apple cider vinegar, and salt. Pour this mixture over the portobello mushrooms. Add the mixed herbs. Marinate in the refrigerator for at least 1 hour, or overnight if possible. The mushrooms will absorb the flavors, giving them a delicious taste.

Next, heat olive oil in a saucepan over medium heat. Once hot, add the mushrooms (cut into medium cubes or strips about 1/2 x 1 1/4 inches), along with the herbs. Cook, covered, over medium heat for 10 minutes, then another 15 minutes on low heat. Stir frequently to prevent burning. Continue cooking uncovered until the mixture dries out and the "carnitas" are tender and slightly chewy.

To make the salsa: With the vegetables already washed, cook the tomatoes and dried árbol chiles (stems removed) in boiling water. Toast the garlic, then blend everything together, including the onion and salt. Pour into a salsa dish and set aside.

To serve: Make tacos with warm tortillas, adding a generous spoonful of the "carnitas" to each. Top with chopped onion and cilantro, and finish with a squeeze of lime and salsa to taste.