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

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