(Prep + Cook Time: 28 minutes | Servings: 3)
Nutrition Facts (Per Serving):
8 oz. mushrooms chopped
4 large guajillo chilies
3 teaspoons lime juice
1/4 teaspoon sugar
2 teaspoons oil
2 bay leaves
2 large onions; sliced
7 garlic cloves
2 chipotle chili in adobo sauce
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked hot paprika
1/2 teaspoon ground cinnamon
3/4 cup vegetable broth
1 teaspoon using using apple cider vinegar
Salt; to taste
Tacos to supply
1- Select the *Fish/Vegetable* mode across the Power Pressure Cooker XL and for ten minutes.
2- Add the oil, onion, salt, garlic and bay leaf on the pot and sauté for 5 minutes.
3- Transfer 1 / 2 with this mixture for your blender and merge spices and chilies.
4- Add mushrooms for the remaining onions and sauté for 3 minutes.
5- Now add the blended mixture towards sautéed mushrooms.
6- Secure the lid and turn pressure knob on the closed position.
7- Once done; release the stress completely and take over lid. Mix gently and serve with warm tacos.