For the corn tortillas, in a large bowl mix together masa harina and salt. Add hot water and mix until corn dough forms.
Portion dough into small balls or desired ounces (a 1/4c measure or 1/3 c measure is helpful for consistency). On a clean flat surface roll out dough balls into round corn tortillas. Be sure that your tortillas are thin, if they are too thick they will break during the filling and rolling process of the enchiladas.
Heat non-stick sauté pan on medium heat. Gently lay one of your corn tortillas into the heated pan allow to cook for approximately 1-1/2 to 2 minutes on each side. Remove from pan using spatula on to the plate. Cover with damp kitchen towel and repeat.
Store in an airtight bag until use. (if you are using immediately the damp towel and plate will be enough.)
For the pico de gallo, mix all ingredienrs and taste to adjust seasonings with salt and pepper. Set aside.
For the guacamole, mix all ingredients and taste to adjust seasonings with salt and pepper. Set aside.
In blender puree vegan bouillon, garlic, liquid smoke, chili powder, ground cumin, and water.
Heat two tablespoons of oil in medium sauté pan on medium-high heat. Add mushrooms, julienne peppers and seasoning puree. Reduce heat to medium and allow peppers and mushrooms to cook down slowly until they become tender. Season with salt and pepper to taste, if needed*.
Transfer mushrooms in to medium heat safe bowl, and allow to cool slightly. Add vegan cheese and cilantro and mix. Add three to four tablespoons of the mixture onto one side of the corn tortilla and gently roll up. Set seam side down.
In medium non-stick sauté pan add remaining two tablespoons of oil and heat on medium heat. Pan sear each taquito on each side until corn tortilla shell becomes crispy, the filling becomes hot and the cheese becomes melted.
Cut each taquito in half and serve with Guacamole, Pico de Gallo