Adobo Aguachile
This dish is ready to make a splash! Spice up your meal and surprise your guests with this fresh recipe.
4
25 Minutes
20 Minutes
45 Minutes
Ingredients
For the sauce:
- ½ (4.125 – ounces) jar DOÑA MARÍA® Mole Adobo
- 2 cups Vegetable Broth
- 1 serrano pepper, sliced
- 1 clove garlic, minced
- ½ cup chopped white onion
- 1 cup minced cilantro
- 4 limes
- Salt and Pepper, to taste
For the aguachile:
- 1 pound mushrooms, chopped
- 1 cucumber
- 2 radishes, finely sliced
- ½ cup julienned red onion
- 4 limes, cut in half
Directions
- In medium saucepan over medium heat, combine mole and broth. Heat 5 minutes. Remove from heat.
- In blender place cilantro, onion, lime juice, serrano pepper and garlic. Blend 2 minutes or until pureed. Add DOÑA MARÍA® Mole Adobo and vegetable broth. Blend together 1 minute.
- In large bowl, place mushrooms. Add Sauce, stirring to combine. Allow mixture to sit 30 to 40 minutes. Add salt and pepper, to taste
- Cut cucumber lengthwise into thin strips and roll.
- Serve mushroom aguachile on plates garnished with cucumber, red onion and radishes.