PORTABELLO ENCHIPOTLADO
GRILLED PORTABELLO WITH CHIPOTLE SAUCE

4 medium portabellos, cleaned and stems removed
I qt of pineapple juice

˝ medium pineapple in small dice
1 medium jícama peeled and juliienned
3 medium plum tomatoes roasted
7 canned chipotle chiles
1 cup cold water
˝ teaspoon water
1 bunch cilantro washed, stemmed and chopped

Soak the clean portabellos in the pinneapple juice at least for 4 hrs. (can
be done a day ahead)

In a blender or food processor blend the tomatoes, chipotle chiles, water
and salt, until you get a smooth purée. Strain.

In a medium size bowl mix the pineapple, jícama, tomato-chipotle sauce,
cilantro and salt to taste.

Grill the portabello for about 5 minutes, flip and cook on the other side,
for another 3 to 4 minutes. On a medium size plate place the grilled
portabello and spoon the pineapple mixture over and garnish with more salsa
and a sprig of cilantro.

Yield: 4 servings

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