(Prep + Cook Time: 28 minutes | Servings: 3)

Nutrition Facts (Per Serving):  

Calories: 161   

Carbohydrate: 22.9g   

Protein: 4.1g   

Fat: 6.7g   

Sugar: 8.2g   

Ingredients :

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   

Free picture (Hot barbeque) from https://torange.biz/hot-barbeque-38643


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.