Smoky chipotle portobello mushroom fajitas enjoyed in a warm, flour tortilla with yellow squash, poblano peppers, and onions. Topped with fresh, seasonal salsa and a chipotle-lime sour cream.
- 2 garlic cloves
- 2 whole chipotle peppers in adobo sauce
- 1/2 tsp cumin seeds, toasted
- 1/2 tsp coriander seeds, toasted
- 1/4 cup packed cilantro
- 1 Tbsp fresh lime juice
- 1/2 tsp sugar
- 1/4 tsp sea salt
- 3 medium portobello mushrooms, wiped clean
- 1 Tbsp sunflower oil, or other high heat oil
- 1 small yellow onion, thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 1 yellow squash, trimmed and cut into half-moons
- 1 Tbsp sunflower oil, or other high heat oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 1 chipotle pepper, chopped, seeded if preferred
- 1 Tbsp canned adobo sauce
- 1 Tbsp fresh lime juice
- pinch sea salt
- 4 flour tortillas
- 1 tsp sunflower oil, or other high heat oil
- homemade tomato salsa (recipe below)
- lime wedges
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To make the marinade for the portobello mushrooms, combine the garlic, chipotle peppers, dried spices, cilantro, lime juice, sugar, and salt in a molcajete and grind together until you have a paste. Brush the marinade on both sides of the mushrooms, make sure to thoroughly coat the gills, cover and set aside in the fridge for 1 hour.
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Meanwhile, prepare the other vegetables by tossing with the oil, salt, and pepper in a medium bowl.
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In a small bowl, mix together everything listed under the chipotle-lime sour cream and store in the fridge until fajitas are ready.
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After an hour, remove mushrooms from the fridge and cut into 1/2" slices. Heat 1 Tbsp of oil in a large cast-iron skillet over medium-high heat. Once hot, add the sliced portobello mushroom and saute, stirring constantly for 5-7 minutes, until mushrooms have released their juices and are browned. Remove mushrooms from the pan and keep warm.
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In the same pan, over medium-high heat, add the fajita vegetables. Saute the vegetables, stirring constantly, for 5-7 minutes. Remove vegetables as they brown to prevent overcooking. Set aside and keep warm.
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To serve, brush both sides of the flour tortillas with oil. On low heat, place tortillas directly over the flame of your gas burner. Watch carefully to make sure the tortillas get a nice char but don't burn. Use tongs to flip and once charred, keep warm wrapped in aluminum foil.
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Fill tortillas with mushrooms and fajita veggies. Top each with a drizzle of chipotle-lime sour cream, homemade tomato salsa, and a squeeze of lime juice.