Grilled Vegetable Tostadas With Two Salsas

Tomatillo Salsa
2 tablespoons olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 pound fresh tomatillos, * husked, quartered
2/3 cup canned vegetable broth
1/3 cup chopped fresh cilantro
1/2 teaspoon chili powder
hot pepper sauce (such as tabasco)
Tomato-Chili Sauce
2 large dried ancho chilies
1-1/2 pounds tomatoes
2 green onions, finely chopped
3 tablespoons chopped fresh cilantro
1 large garlic clove, minced
3/4 teaspoon sugar
1/2 teaspoon ground cumin
Tortillas
3 tablespoons vegetable oil
4 large flour tortillas 8-inch
Grilled Vegetables
3/4 cup olive oil
6 large garlic cloves, minced
1-1/2 teaspoons chili powder
1-1/4 teaspoons salt
3 large zucchini, cut on deep diagonal into 1/4-inch-thick slices
2 large red bell peppers, seeded, cut into 1-inch-wide strips
1 large eggplant, halved lengthwise, cut crosswise into 1/4-inch-thick slices
12 large oyster mushrooms
1 large onion, cut into thin rounds

*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; sauté 5 minutes. Add tomatillos; sauté 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 3/4 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 350°F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in large bowl. Pour 1/4 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 1/4 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.

Makes 4 servings



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