400 g mixed mushrooms, sliced
3 tbsp ghee
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
¼ cup water
100 g tin chipotle in adobo
½ punnet cherry tomatoes, halved
½ spanish onion, finely diced
1 tbsp chopped coriander
½ lime, cut into wedges
8 corn tortillas
¾ cup grated cheddar cheese
1 cup beef stock
1
Place 1 tablespoon of ghee in a large frying pan. Add sliced mushrooms and cook for 3-4 minutes or until softened. Add the cumin, coriander and paprika then stir to combine and continue to cook for 1-2 minutes.
2
Add water and half of the chipotle in adobo to the pan. Stir to combine then reduce heat to low and allow to simmer for 2
- 3 minutes. Add half of the prepared cherry tomatoes, onion and coriander. Stir to combine.
3
Remove the mushroom from the pan and set aside.
4
Clean and dry the frying pan then return to the heat with the remaining ghee.
Ingredients
400 g mixed mushrooms, sliced
3 tbsp ghee
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
¼ cup water
100 g tin chipotle in adobo
½ punnet cherry tomatoes, halved
½ spanish onion, finely diced
1 tbsp chopped coriander
½ lime, cut into wedges
8 corn tortillas
¾ cup grated cheddar cheese
1 cup beef stock