| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
American |
August 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
lb |
Fresh tomatillos; * husked, quartered |
| 2/3 |
c |
Canned vegetable broth |
| 1/3 |
c |
Chopped fresh cilantro |
| 1/2 |
ts |
Chili powder |
|
|
Hot pepper sauce; (such as Tabasco) |
| 2 |
lg |
Dried ancho chilies |
| 1 1/2 |
lb |
Tomatoes |
| 2 |
|
Green onions; finely chopped |
| 3 |
tb |
Chopped fresh cilantro |
| 1 |
lg |
Garlic clove; minced |
| 3/4 |
ts |
Sugar |
| 1/2 |
ts |
Ground cumin |
| 3 |
tb |
Vegetable oil |
| 4 |
|
Flour tortillas; (8-inch-diameter) |
| 3/4 |
c |
Olive oil |
| 6 |
lg |
Garlic cloves; minced |
| 1 1/2 |
ts |
Chili powder |
| 1 1/4 |
ts |
Salt |
| 3 |
lg |
Zucchini; cut on deep |
|
|
; diagonal into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 2 |
lg |
Red bell peppers; seeded, cut into |
|
|
; 1-inch-wide strips |
| 1 |
lg |
Eggplant; halved lengthwise, |
|
|
; cut crosswise into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 12 |
lg |
Oyster mushrooms |
| 1 |
lg |
Onion; cut into thin |
|
|
; rounds |
INSTRUCTIONS
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 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
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