We’ve just got back from a 5 day jaunt to Mexico where we ate fruit and vegetables almost exclusively because most other dishes contained contraband. Although I did have a couple of occasions where I was craving carbs (for some reason, there wasn’t a tortilla chip in sight), I came back home with a slew of ideas for dishes to add to our repertoire, and I didn’t put on any weight!!!!!
The only non-main-stream ingredient here is Chipotle in Adobo Sauce, which is available in standard food stores in California and here in Washington, and I’m guessing it’s available pretty much everywhere in the States, but I’m not so sure about other places in the world. A quick Google search shows that amazon.co.uk sells it, so if you’re in England, you can get hold of it. You’ll probably want to freeze the chipotles that you don’t use here in a freezer bag or box, as you won’t be using a whole tin of the things in this dish.
This recipe is moderately hot by my standards. If you’re not into hot foods, reduce the amount of chipotle to 1 or 2 tsps and check before adding any more. I’ve eaten it scooped up on tortilla chips, and as a sauce with rice, but I think it could also be included as a side for any Mexican meal, or as a relish on a veggie burger.
Serves 2 as a main, or 4 as a side dish/relish
1 tsp margarine/oil
1/2 large (~6 oz) onion, diced
8 oz mushrooms, sliced
1/2 tsp salt
1 large/3 small cloves garlic, minced
1 tbsp chipotle in adobo sauce
8 fl oz (1 cup) tinned tomatoes
Heat the fat in a saucepan, and cook the onions for 5 minutes over a medium heat.
Wash and slice the mushrooms, and add them to the onion along with the salt, and continue cooking on a medium high heat, stirring occasionally, until the vegetables are completely soft.
Once the veggies are soft, add the garlic, and allow to warm through for a minute or two.
Put the chipotle in adobo sauce in the blender with the tomatoes, and briefly blend to get a chunky sauce.
Add the tomatoes to the mushrooms, and simmer for 5 minutes until the flavors have developed.