Description
Rachel Vincent is a dietitian and the Food and Nutrition Director with Ascension Saint John and is making a wonderful recipe for us today.
Ingredients
- 1 cup Greek yogurt
- 1 cup fresh cilantro, roughly chopped
- 2 limes, juiced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 jalapeño, seeded and diced
- 2 cups masa harina (corn flour)
- 1½ cups warm water
- 4 large portobello mushrooms, cleaned and sliced
- 2 tablespoons chipotle adobo sauce
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
Instructions
- Creamy Cilantro Lime Sauce: Mix Greek yogurt, cilantro, lime juice, 2 cloves garlic, 1 tablespoon olive oil, ½ teaspoon salt, black pepper, and optional jalapeño.
- Homemade Corn Tortillas: Mix the masa harina, warm water, and ½ teaspoon salt to form the dough. Use a tortilla press to make tortillas and cook.
- Portobello Mushroom Filling: Remove stems from mushrooms and marinate for 10 minutes in 2 tablespoons olive oil, 2 cloves garlic, chipotle adobo sauce, 1 tablespoon lime juice, ground cumin, dried oregano, salt and pepper to taste. Cook on a stovetop or grill.