Real African Dishes: [MC-AllEthnic-Recipes] Vegetable Tostadas with Dark Chile-Garlic Sauce

Monday, March 19, 2012

[MC-AllEthnic-Recipes] Vegetable Tostadas with Dark Chile-Garlic Sauce

* Exported from MasterCook *

Vegetable Tostadas with Dark Chile-Garlic Sauce

Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 30%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the salsa:
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
For the tostadas:
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 corn kernels -- fresh or thawed frozen
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 onion -- red or white, thinly sliced across the grain (optional)

1. 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.

2. 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.

3. Drain the soaked chili. Transfer to a blender and add the garlic and
chipotle, along with 1/2 cup of the water. Blend until smooth. Place a
strainer over a bowl and strain the sauce.

4. 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.

5. 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.

Yield: 4 servings.

Advance preparation: The salsa will keep for a few days in the
refrigerator. The steamed vegetables also will keep for a few days in the
refrigerator. Heat together gently on top of the stove before serving.

Nutritional information per serving: 292 calories; 9 grams fat; 3 grams
saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat;
13 milligrams cholesterol; 48 grams carbohydrates; 9 grams dietary fiber;
300 milligrams sodium (does not include salt to taste); 8 grams protein

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.

Cuisine:
"TexMex"
Source:
"Recipes for Health, New York Times, March 13, 2012"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 273 Calories; 8g Fat (26.1%
calories from fat); 8g Protein; 46g Carbohydrate; 8g Dietary Fiber; 13mg
Cholesterol; 284mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4920 0