- 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)
- 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
- 3 tablespoons vegetable oil
- 4 8-inch-diameter flour tortillas
- 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.
- 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.
- 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.
- 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.
- 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.