Grilled vegetable tostadas with two salsas pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; chopped |
| 2 | larges | Garlic cloves; minced |
| 1 | pounds | Fresh tomatillos; * husked, quartered |
| ⅔ | cup | Canned vegetable broth |
| ⅓ | cup | Chopped fresh cilantro |
| ½ | teaspoon | Chili powder |
| Hot pepper sauce; (such as Tabasco) | ||
| 2 | larges | Dried ancho chilies |
| 1½ | pounds | Tomatoes |
| 2 | Green onions; finely chopped | |
| 3 | tablespoons | Chopped fresh cilantro |
| 1 | large | Garlic clove; minced |
| ¾ | teaspoon | Sugar |
| ½ | teaspoon | Ground cumin |
| 3 | tablespoons | Vegetable oil |
| 4 | Flour tortillas; (8-inch-diameter) | |
| ¾ | cup | Olive oil |
| 6 | larges | Garlic cloves; minced |
| 1½ | teaspoon | Chili powder |
| 1¼ | teaspoon | Salt |
| 3 | larges | Zucchini; cut on deep |
| ; diagonal into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
| 2 | larges | Red bell peppers; seeded, cut into |
| ; 1-inch-wide strips | ||
| 1 | large | Eggplant; halved lengthwise, |
| ; cut crosswise into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
| 12 | larges | Oyster mushrooms |
| 1 | large | Onion; cut into thin |
| ; rounds | ||
Directions
TOMATILLO SALSA
TOMATO-CHILI SAUCE
TORTILLAS
GRILLED VEGETABLES
*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.
To make the tomatillo salsa:
Heat oil in large saucepan over medium-high heat. Add onion and garlic; saute 5 minutes. Add tomatillos; saute 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes.
Blend tomatillo mixture and cilantro in food processor until almost smooth.
Transfer to bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days.
To make the tomato-chili salsa: Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain. Cut open; scrape out seeds. Cut off stems and coarsely chop chilies.
Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
Combine chilies and ¾ cup tomatoes in processor; puree until smooth.
Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day.
To make the tortillas:
Line baking sheet with paper towels. Heat oil in large skillet over medium-high heat. Add 1 tortilla; fry until crisp and golden, about 30 seconds per side. Transfer tortilla to paper towels and drain. Repeat frying and draining with remaining tortillas.
To make the grilled vegetables: Preheat oven to 350F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in large bowl. Pour ¼ cup oil mixture into small bowl and reserve. Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat.
Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet. Cover with foil. Brush mushrooms and onion rounds with reserved ¼ cup oil mixture. Grill until light brown, about 3 minutes per side. Place on baking sheet with other vegetables.
Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.
continued in part 2