Ingredients

• 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.

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
13. Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.