Vegetable Tostadas With Dark Chili Garlic Sauce Recipes

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GRILLED VEGETABLE TOSTADAS WITH TWO SALSAS



Grilled Vegetable Tostadas with Two Salsas image

Categories     Tomato     Vegetable     Vegetarian     Eggplant     Bell Pepper     Zucchini     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 31

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.

Steps:

  • To make the tomatillo salsa:
  • 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.
  • 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 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.
  • 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.

VEGETABLE TOSTADAS WITH DARK CHILI-GARLIC SAUCE



Vegetable Tostadas With Dark Chili-Garlic Sauce image

You can find dried ancho chilies, sometimes called pasilla chilies, in supermarkets where Mexican foods are sold. They have a rich, sweet flavor. The chipotle adds heat to the mix. You can use other vegetables in season. This is the winter version.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield 4 servings.

Number Of Ingredients 17

2 ancho chilies, stemmed, seeded and deveined (wear rubber gloves to do this)
4 garlic cloves, peels on
1 canned chipotle chili in adobo, rinsed, stemmed and seeded (wear rubber gloves to do this)
1 cup water, more as needed
1 tablespoon canola oil
1 tablespoon cider vinegar or rice vinegar
1 teaspoon sugar
Salt to taste
1 small sweet potato (about 6 ounces), baked
1 large carrot (about 6 ounces), peeled and cut in 1/2-inch dice
1 medium turnip (about 5 ounces), peeled and cut in 1/2-inch dice
1/4 pound green beans, cut in 1/2-inch pieces
2/3 cup fresh or thawed frozen corn kernels
6 corn tortillas, cut in half and toasted in the microwave
2 ounces feta cheese or queso fresco, crumbled
1 cup thinly shredded cabbage (green or red) or romaine lettuce
1/2 small red or white onion, thinly sliced across the grain (optional)

Steps:

  • Make the salsa. Place the ancho chilies in a bowl and cover with boiling water. Place a plate on top so that chilies stay submerged. Soak for 30 minutes.
  • Meanwhile, toast the garlic cloves in their skins in a dry skillet, stirring, until there are black spots here and there on the skin, the flesh has softened somewhat, and your kitchen smells like toasted garlic. Remove from the heat, allow to cool and remove the skins. Cut away the root end of each clove.
  • Drain the soaked chili. Transfer to a blender and add the garlic and chipotle, along with .5 cup of the water. Blend until smooth. Place a strainer over a bowl and strain the sauce.
  • Heat a heavy medium saucepan or skillet over medium-high heat and add the oil. Add a spoonful of the purée to see if the pan is hot enough. If it sizzles loudly on contact, pour all of the purée into the pan; if it doesn't, wait a couple of minutes and try again. Cook, stirring, until the sauce thickens and begins to stick to the pan. Add the remaining water, the vinegar, sugar, and salt to taste, and bring to a simmer. Cook, stirring, until the sauce has the consistency of ketchup. Add more water if necessary. Taste, adjust salt, and remove from the heat.
  • Steam the carrots, turnips and green beans until tender, about 5 minutes. Add to the sauce along with the sweet potatoes and corn, and stir gently until the vegetables are coated. Heat through in the saucepan and spoon onto the toasted tortillas. Sprinkle with the cheese, cabbage or lettuce, and optional onions, and serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 771 milligrams, Sugar 9 grams, TransFat 0 grams

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