Portobellos en Adobo
cleaned and sliced
stem and seed off
white wine vinegar
To make the adobo
Place the pasilla, tomato, onion and garlic in a saucepan and add the water.
Bring this to a boil to hight heat and then turn the heat down and simmer for 15 minutes. After, turn the heat off and set aside to cool down.
Once cool down. Place the cooked tomatoes, onion, garlic, pasilla in a blender and add the spices. Add 3 tbsp of the water. Blend until very smooth.
To cook the Portobello mushrooms
Slice the portobello mushrooms and rub them with the pasilla adobo and set aside for 10 minutes before frying.
Heat the oil to medium heat on a large frying pan. Place the portobello mushrooms slice by slice, making sure not to over crowd the frying pan. Fry for 2 minutes on each side.
Place on a plater and scatter the fresh chopped coriander on top. Serve with warm corn tortillas, some crema (sour cream) and spicy salcita of your choice. Provecho.
If you can't find portobello mushrooms, you can do this recipe with any mushroom you find.
mexican food, tacos, vegetarian, pasilla, vegan