(berenjena = eggplant)
1/2 c chopped oregano
1/2 c chopped basil
1 c olive oil
1 eggplant, cut into 1/2 inch rounds
1 zucchini, cut into 1/2 inch slices
1 yellow squash, cut into1/2 inch slices
2 tomatoes, cut into 8 wedges each
12 oz chihuahua cheese, shredded
8 flour tortillas, preferably homemade. It is definitely worth making the additional trip to your local Mexican bakery. I got these tortillas from Nuevo Leon on 18th Street at Ashland.
Layer veggies on your taco. Top with toasty guajillo chile salsa (recipe below). Enjoy!
To reheat: place tortilla on tinfoil and veggies in pan on top of woodburning stove.
Rick Bayless' Salsa Roja de Guajillo Asado
(Toasty Guajillo Chile Salsa)
4 medium (about 8 ounces total) tomatillos, husked, rinsed and halved3 garlic cloves, peeled
2 (1/.2 oz total) dried guajillo chiles, stemmed
2 T vegetable oil
Measure the oil into a large skillet and set over medium heat. Tear the guajillo chiles open and sweep out the seeds with your fingers. Lay the chiles in the hot oil. Turn constatntly until they're aromatic and have changed color slightly, about 30 seconds. With a slotted spoon, scoop the chiles into a blender jar, leaving behind as much oil as possible.
With a paper towel, wipe out the oil from the skillet (no need to wash it). Set the skillet over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. Scoop into the blender jar and add 1/2 c water. Blend until nearly smooth. Pour into a salsa dish and cool.
Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1/2 t.