Recipe and photo courtesy of Grand Velas Riviera Maya
The Marinade:
2 c. roasted pineapple
3 roasted tomatoes, chopped
1 ½. c white onion
3 pieces of guajillo chili, chopped
2 c. pineapple juice
5 garlic cloves
½. c vegetable oil
Salt and ground black pepper, to taste
In a hot pan, heat the oil then add the onion, pineapple and chopped garlic over medium heat. Add the guajillo chili pepper and then the tomato, stir constantly until the tomato disintegrates. Add the salt and pineapple juice, simmer over low heat for 30 minutes. Remove from the heat and blend finely.
The Pastor Portobello:
10 pcs. portobello mushrooms
¾ c. vegetable oil
Salt and pepper, to taste
Clean the mushrooms and remove the stem being careful not to break them. Spread in a baking dish, add oil, salt, and pepper on both sides. Add the marinade and let it absorb for 1 hour or more. In a hot pan with oil, sear both sides. Remove from the heat and slice in strips.
The Avocado Salsa:
3 ripe avocados
½ c. onion
1 clove garlic
3 to 4 green tomatoes
Salt and pepper, to taste
½ c. lemon juice
¼ c. fresh coriander
Roast a medium onion, quartered, in the oven at 400°F for 20 min. Place all the chopped ingredients in the blender, adding the liquid first, leaving the coriander for the last minute so that the sauce is fresh and green.
To plate: Assemble the cooked mushrooms over a corn tortilla and top with the salsa.