- 5 chiles de arbol
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped garlic
- 2 tablespoon chopped parsley
- 4 portobello mushroom, stems removed
- 1/4 cup crumbled cotija
In medium saucepan, add the chiles to the oil and cook slowly for 20 minutes. Remove from heat and steep for 2 hours.
Preheat grill to high.
In large bowl, combine the vinegar, oil, garlic, and parsley. Mix well, add the mushroom to the bowl, and marinate mushrooms for 15 minutes.
On hot grill, cook the mushroom for 5 minutes on each side. Remove the mushrooms from the heat and julienne. Put the mushrooms in a bowl and toss with a little of the chile oil. Serve with cheese sprinkled on top.