20 Portabella Mushroom Caps
1 cup olive oil
1/2 cup wine vinegar
2 oz cotija cheese, grated (substitute Romano)
1 clove fresh garlic
1 tsp ground black pepper
1 tsp ground oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1 14 oz can of chipotles in adobo sauce (Canned or make your own*)
1/3 cup brandy
salt to taste
Remove stems from portabellas
Mix remaining ingredients and blend in a food processor till smooth.
Brush marinade on mushrooms about 10 minutes before grilling
Grill on medium heat, flipping occasionally and basting with marinade.
Portabellas are done when they start bubbling while the gill sides are up.
Slice into quarters and serve with toothpicks. Great picnic side dish.
* These measurments are for the Chileheads out there. You might want to add the chipotles in smaller increments to achieve your desired level of heat.
10 whole Dried Chipotle Chiles
1/3 cup Onion sliced 1/2" thick
5 tablespoons cider vinegar
2 cloves garlic sliced
4 tablespoons ketchup
3 cups water
1/4 teaspoon salt
Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 2 hours, until the chiles are very soft and the liquid has reduced down to about 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container. For chipotle puree, place cooked
chipotles and sauce in a blender and puree.
Note: Chipotles are smoked jalapeno peppers.