Grilled Vegetable Tostadas with Two Salsas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Top these tostadas with guacamole. Ingredients:
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) |
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 |
3 tablespoons vegetable oil |
4 8-inch-diameter flour tortillas |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
5. 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.
6. 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.
7. 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.
8. 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.
9. Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
10. Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.
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