Name: Grilled Vegetable Tostadas with Two Salsas
Yield: Makes 4 servings
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; *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Top these tostadas with guacamole.

Recipe information

Yield
Makes 4 servings

Ingredients

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 8-inch-diameter flour tortillas

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.

Preparation

To make the tomatillo salsa:
Step 1
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.
Step 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.
To make the tomato-chili salsa:
Step 3
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.
Step 4
Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
Step 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.
To make the tortillas:
Step 6
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:
Step 7
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.
Step 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.
Step 9
Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
Step 10
Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.

Recipe information

Ingredients

Tomatillo Salsa

Tomato-Chili Sauce

Tortillas

Grilled Vegetables

Preparation

To make the tomatillo salsa:

Step 1

Step 2

To make the tomato-chili salsa:

Step 3

Step 4

Step 5

To make the tortillas:

Step 6

To make the grilled vegetables:

Step 7

Step 8

Step 9

Step 10

Recipe notes