aish
08-06-2009, 09:45 AM
Ingredients :
3 large portobello mushroom caps, sliced into strips
1 red bell pepper, deseeded, destemmed, and sliced into strips
1 green bell pepper, deseeded, destemmed, and sliced into strips
1 large yellow onion, peeled, halved, and sliced into 1/2-inch thick half-rings
1 chipotle chili in adobo sauce, chopped
1 clove garlic, crushed
1/4 cup olive oil
1 tablespoon cilantro, minced
1 tablespoon lime juice
1/2 teaspoon ***in
salt and pepper to taste
oil for sautéing
8 small or 4 large flour tortillas
Directions:
Make the chipotle marinade:
Combine the chipotle chili, garlic, olive oil, cilantro, lime juice, ***in, salt and pepper in a food processor and process until well combined.
In a large bowl, combine mushrooms, bell peppers, and onions - add the chipotle marinade and toss well to coat. Cover and refrigerate for at least an hour.
Meanwhile, make the salsa:
Raspberry Rhubarb Salsa
1/4 cup fresh rhubarb, finely minced 1/2 cup frozen raspberries 1 tablespoon raspberry jam 1 teaspoon lime juice 1 teaspoon tequila (optional) 1 teaspoon apple cider vinegar 1/2 chipotle chili in adobo sauce, rinsed, patted dry, and minced 2 scallions, thinly sliced 1 tablespoon cilantro, minced salt and pepper to taste
Combine all ingredients in a bowl and set aside until ready to use.
In a large, hot skillet, sauté the marinated mixture in a bit of oil on medium-high heat for 5-7 minutes.
Meanwhile, warm the tortillas in the oven.
To assemble the fajitas:
Place some of the sautéed mixture in the middle of a warm tortilla. Spoon some of the salsa on top, and roll, as usual. Repeat with the remaining ingredients.
3 large portobello mushroom caps, sliced into strips
1 red bell pepper, deseeded, destemmed, and sliced into strips
1 green bell pepper, deseeded, destemmed, and sliced into strips
1 large yellow onion, peeled, halved, and sliced into 1/2-inch thick half-rings
1 chipotle chili in adobo sauce, chopped
1 clove garlic, crushed
1/4 cup olive oil
1 tablespoon cilantro, minced
1 tablespoon lime juice
1/2 teaspoon ***in
salt and pepper to taste
oil for sautéing
8 small or 4 large flour tortillas
Directions:
Make the chipotle marinade:
Combine the chipotle chili, garlic, olive oil, cilantro, lime juice, ***in, salt and pepper in a food processor and process until well combined.
In a large bowl, combine mushrooms, bell peppers, and onions - add the chipotle marinade and toss well to coat. Cover and refrigerate for at least an hour.
Meanwhile, make the salsa:
Raspberry Rhubarb Salsa
1/4 cup fresh rhubarb, finely minced 1/2 cup frozen raspberries 1 tablespoon raspberry jam 1 teaspoon lime juice 1 teaspoon tequila (optional) 1 teaspoon apple cider vinegar 1/2 chipotle chili in adobo sauce, rinsed, patted dry, and minced 2 scallions, thinly sliced 1 tablespoon cilantro, minced salt and pepper to taste
Combine all ingredients in a bowl and set aside until ready to use.
In a large, hot skillet, sauté the marinated mixture in a bit of oil on medium-high heat for 5-7 minutes.
Meanwhile, warm the tortillas in the oven.
To assemble the fajitas:
Place some of the sautéed mixture in the middle of a warm tortilla. Spoon some of the salsa on top, and roll, as usual. Repeat with the remaining ingredients.