Straight from Vegan Richa | Serves: 3 | Time: ~40 min
2 large guajillo chiles
1 tsp oil
1 bay leaf
1 large onion thinly sliced or chopped
7 cloves of garlic finely chopped
2 chipotle chile in adobo sauce 1 for less heat
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp smoked hot paprika or 1 tsp chili powder blend
1/4 tsp ground cinnamon 1/4 tsp ground cloves
1/4 tsp or more salt
3/4 cup water or veggie broth
1 tsp apple cider vinegar
1 to 3 tsp lime juice to preference
1/4 tsp sugar or maple - optional
8 oz sliced or chopped #mushrooms white, cremini or a combination with others
Toppings: avocado salsa or onions, lime juice, pepper and salt
Soak the guajillo chiles in hot water for 15 mins. Prep the rest of the ingredients.
Heat oil in a skillet over medium heat. Add bay leaf, onions, garlic and pinch of salt and cook until translucent. 5 mins.
Transfer half of the onion mixture to a blender.
Add mushrooms to the remaining onion mixture in the skillet and a good pinch of salt and continue to cook over medium heat.
Remove the stem and seed box from the soaking guajillo chile. Add the chile to the blender. ** Add the rest of the sauce ingredients, except vinegar and lime, to the blender and blend until smooth. Add this blended sauce the skillet.
Cover and cook for 25 to 30 mins until mushrooms are tender. Stir once or twice in between. Add more water if the sauce thickens too much. Add in the vinegar and lime and cook for another 3 to 5 minutes. Taste adjust heat, salt and flavor.
Remove bay leaf. Serve over warm tortillas with avocado and chopped onion or salsa and baby greens of choice. Add a good dash of lime, freshly ground black pepper and salt and serve.
What I ate and drank today (2/24/2018)
Not enough water
Too much alcohol