Marinade:
1 chipotle chili in adobo sauce, chopped
1 clove garlic, crushed
1/4 cup olive oil
1 tablespoon cilantro, minced
1 tablespoon lime juice
1/2 teaspoon cumin
salt and pepper, to taste Fajitas:
3 large portobello mushroom caps, sliced into strips
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 large yellow onion, sliced into 1/2" half rings
oil, for sautéing
8 small or 4 large flour tortillas, warmed Salsa:
1/4 cup fresh rhubarb, finely minced
1/2 cup frozen raspberries
1 tablespoon raspberry jam
1 teaspoon lime juice
1 teaspoon tequila, optional
1 teaspoon apple cider vinegar
1/2 chipotle chili in adobo sauce, rinsed, dried, and minced
2 scallions, thinly sliced
1 tablespoon cilantro, minced
salt and pepper, to taste
1. To make the chipotle marinade, combine the chipotle chili, garlic, olive oil, cilantro, lime juice, cumin, salt and pepper in a food processor and process until well combined.
2. In a large bowl, combine mushrooms, bell peppers, and onions; add the chipotle marinade and toss well to coat. Cover and refrigerate for at least 1 hour.
3. Meanwhile, make the salsa. Combine all salsa ingredients in a bowl and set aside until ready to use. In a large, hot skillet, sauté the marinated mixture in a bit of oil on medium-high heat for 5-7 minutes.
4. To assemble the fajitas, place some of the sautéed mixture in the middle of a warm tortilla. Spoon some of the salsa on top, and roll, as usual. Repeat with the remaining ingredients.
Serve immediately.