INGREDIENTS:Adobo Marinade: 1 lb. roasted garlic 3.5 oz. canned chipotle chiles 3 cups oil blend 2 cups red wine vinegar 1 Tbsp. Mexican oregano 1 Tbsp. cumin ½ cup chopped cilantro 2 Tbsp. salt 1 Tbsp. sugar 1 tsp. white pepperPer Serving: 1 portabella mushroom, 4-5 inches in diameter as needed, fried polenta triangle as needed, prepared salsa fresca as needed, prepared fennel slaw DIRECTIONS:For adobo marinade, mix all ingredients in food processor or with hand-held mixer until thoroughly ...
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