| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | American | August 1995 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 1 | lb | Fresh tomatillos, * husked |
| quartered | ||
| 2/3 | c | Canned vegetable broth |
| 1/3 | c | Chopped fresh cilantro |
| 1/2 | t | Chili powder |
| Hot pepper sauce, such as | ||
| Tabasco | ||
| 2 | Dried ancho chilies | |
| 1 1/2 | lb | Tomatoes |
| 2 | Green onions, finely chopped | |
| 3 | T | Chopped fresh cilantro |
| 1 | Garlic clove, minced | |
| 3/4 | t | Sugar |
| 1/2 | t | Ground cumin |
| 3 | T | Vegetable oil |
| 4 | Flour tortillas | |
| 8-inch-diameter | ||
| 3/4 | c | Olive oil |
| 6 | Garlic cloves, minced | |
| 1 1/2 | t | Chili powder |
| 1 1/4 | t | Salt |
| 3 | Zucchini, cut on deep | |
| diagonal into | ||
| 1/4-inch-thick | ||
| slices | ||
| 2 | Red bell peppers, seeded | |
| cut into | ||
| 1-inch-wide strips | ||
| 1 | Eggplant, halved lengthwise | |
| cut crosswise into | ||
| 1/4-inch-thick | ||
| slices | ||
| 12 | Oyster mushrooms | |
| 1 | Onion, cut into thin | |
| rounds |
INSTRUCTIONS
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 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 350F. 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. continued in part 2
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”