Name: Portobello Mixiote
Prep time: 85 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 guajillo chiles, deveined; 1/4 Great Value® Cinnamon Sticks; 1/8 teaspoons thyme; 1/8 teaspoons cumin; 1 clove garlic, grilled; 1/8 onions, grilled; 1/2 teaspoons Great Value® plain salt; 1/4 teaspoons pepper; 4 portobello mushrooms, cut into strips; 2 cups oyster mushrooms, cut into strips; 2 cups button mushrooms, cut into strips; 7 nopales, cut into strips; 2 tomato peel; 1 teaspoon Great Value® plain salt; 1 avocado leaves, grilled; 4 leaves for mixiote, rehydrated; 2 cups rice, cooked for accompaniment; 8 corn tortillas

Preparation

55 mins

30 mins

Low

Grill the chiles on a comal and then soak in hot water until softened. Blend the chiles with the cinnamon, thyme, cumin, garlic, onion, and a bit of the soaking liquid from the chiles. Season with salt and pepper.