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Heat one tablespoon of the oil in a cast iron skillet on medium heat.
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When the oil is hot add the onions and garlic. Cook until the water is released and they are nicely cooked down, which should be about 12 minutes.
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Push them to the side, turn the down heat and then add the second tablespoon of oil to the pan with the spices, Morton® Coarse Kosher Salt and chipotle peppers. Cook on medium-low heat until fragrant for about 8 minutes.
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Deglaze the pan with a splash of water and stir to coat well. When the water is evaporated, add the tomatoes and turn up heat to medium-high heat.
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Cook for 6 mins, then add sliced portobellos.
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Turn the heat down to a medium simmer and cook for 15 minutes, while stirring frequently.
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Serve with your favorite garnishes! I like to use sliced avocado, sour cream, black bean pico de gallo and top everything with Morton® Coarse Himalayan Pink Salt.
