Recipe Categories
Tex Mexican
Tex Mex Tostados

Granny's Grilled Veggie Two Salsa Tostado

TOMATILLO SALSA
2 tbl Olive oil
1 med Onion, chopped
2 lrg Garlic cloves, minced
1 lb Fresh tomatillos, * husked, quartered
2/3 cup Canned vegetable broth
1/3 cup Chopped fresh cilantro
1/2 tsp Chili powder
    Hot pepper sauce, (such as Tabasco)
TOMATO-CHILI SAUCE
2 lrg Dried ancho chilies
1 1/2 lb Tomatoes
2 x Green onions, finely chopped
3 tbl Chopped fresh cilantro
1 lrg Garlic clove, minced
3/4 tsp Sugar
1/2 tsp Ground cumin
TORTILLAS
3 tbl Vegetable oil
4 x Flour tortillas, (8-inch-diameter)
GRILLED VEGETABLES
3/4 cup Olive oil
6 lrg Garlic cloves, minced
1 1/2 tsp Chili powder
1 1/4 tsp Salt
3 lrg Zucchini, cut on deep diagonal into 1/4-inch-thick slices
2 lrg Red bell peppers, seeded, cut into 1-inch-wide strips
1 lrg Eggplant, halved lengthwise, cut crosswise into 1/4-inch-thick slices
12 lrg Oyster mushrooms
1 lrg Onion, cut into thin rounds

 Method :
*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.