Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 851.22 Kcal (3564 kJ) | ||
| Calories from fat | 553.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.45g | 95% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 1061.28mg | 44% | |
| Potassium | 3189.33mg | 68% | |
| Total Carbs | 64.72g | 22% | |
| Sugars | 25.24g | 101% | |
| Dietary Fiber | 19.66g | 79% | |
| Protein | 19.85g | 40% | |
| Vitamin C | 111.7mg | 186% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 31.9mg | 177% | |
| Calcium | 98.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 76.58 Kcal (321 kJ) | ||
| Calories from fat | 49.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 95% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 95.48mg | 44% | |
| Potassium | 286.93mg | 68% | |
| Total Carbs | 5.82g | 22% | |
| Sugars | 2.27g | 101% | |
| Dietary Fiber | 1.77g | 79% | |
| Protein | 1.79g | 40% | |
| Vitamin C | 10mg | 186% | |
| Vitamin A | 0.1mg | 50% | |
| Iron | 2.9mg | 177% | |
| Calcium | 8.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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