*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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|Serving Size: 1 Serving (2961g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 707 (72%)|
|Amt Per Serving||% DV|
|Total Fat 78.5g||105 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 52.9g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 0mg||0 %|
|Sodium 806.3mg||28 %|
|Potassium 2927.4mg||77 %|
|Total Carbohydrate 71.4g||21 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 52.5g|
|Protein 14.1g||20 %|
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Calories per serving: 988
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