Title: Grilled Vegetable Tostadas with Two Salsas Pt 1
Categories: August 1995
Yield: 1 servings

------------------------------TOMATILLO SALSA------------------------------
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)

-----------------------------TOMATO-CHILI SAUCE-----------------------------
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

---------------------------------TORTILLAS---------------------------------
3 tb Vegetable oil
4 Flour tortillas;
-(8-inch-diameter)

-----------------------------GRILLED VEGETABLES-----------------------------
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

*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