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Portobello Mushrooms in Adobo
Ingredients
  • 8 portobello mushrooms, thinly sliced
  • 3 tbsp sunflower oil
  • subheading: For the adobo:
  • 5 guajillo chillies, stem and seeds removed
  • 3 plum tomatoes, halved
  • ½ onion, peeled
  • 2 garlic cloves, peeled
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp white wine vinegar
  • 1 tsp sea salt flakes
  • subheading: To serve:
  • 12 corn tortillas, warmed
  • small bunch fresh coriander, chopped
  • ½ onion, finely chopped
  • 1 lime, cut into wedges
  • spicy salsa of your choice
Steps
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