• 2 ancho chilies
  • 2 guajillo peppers
  • 1 chipotle pepper Meco
  • 1 large tomato (200 grams)
  • 1/2 white onion (150 grams)
  • 1 Italian garlic clove or 3 small (20 grams)
  • 3 tablespoons achiote paste (45 grams)
  • 3 cloves
  • 5 black peppers
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano 5 grams
  • salt
  • 200 grams peeled pineapple and without center
  • 100 milliliters rice vinegar
  • 30 milliliters oil (two tablespoons)
  • 200 milliliters water
  • 4 pieces portobello mushroom


  1. In a medium skillet over low heat, toast the chilies a little. You have to take care of them or they will burn a lot and thus bitter.
  2. When slightly toasted, remove them from the pan and place them in a small pot with water and bring them to a boil To save time, while the chilies are softened in the water, in a pan roast the spices (cumin, pepper, oregano, and cloves).
  3. Remove from heat when they begin to give off an intense aroma and set aside in a bowl.
  4. In the same pan, the vegetables are roasted with the oil over medium heat; first, the onion and when transparent with the golden edges the garlic is added.
  5. When the garlic is golden brown add the tomato cut into four pieces. When burnt and cooked, remove everything from the heat and set aside with the spices.
  6. For this point, the chilies should be soft and you can take them out of the water and remove the veins and seeds; store them in a bowl with everything else.
  7. Blend the pineapple with the vinegar until it has a smooth texture; then strain to obtain a kind of pineapple vinegar. Reserve.
  8. Blend everything in the bowl with the 150 milliliters of water and the pineapple vinegar; it should be thick and smooth.
  9. Strain and add the salt. In a pot boil the sauce for 5 minutes and rectify salt.
  10. While the sauce boils, wash the portobellos and chop with a toothpick in order to make small holes for the salsa to penetrate and impregnate well.
  11. When the sauce is ready, place in an airtight container together with the portobellos and let stand for at least 2 hours. The longer you let them marinate, the more flavor they’ll have. After the rest time, remove the mushrooms from the marinate (they will continue to use, so reserve it); cut the portobello into more or less thin sheets.
  12. In a pan over medium heat place the portobello slices and add a little marinara. Saute the mushrooms until browned a little. Serve in corn tortillas with your chopped pineapple, onion and cilantro.