MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower-Corn Tostadas w/Salsa Macha
Categories: Vegetables, Chilies, Nuts, Breads
Yield: 5 servings

2 c + 2 tb vegetable oil;
- divided
8 (6") corn tortillas; warmed
6 Dried ancho chilies; stemmed
- and seeded
4 Dried +irbol chilies; stemmed
- and seeded
4 Dried morita chilies;
- stemmed and seeded
1 Dried guajillo chile;
- stemmed and seeded
3 1/4 oz Raw cashews
6 cl Garlic cloves
1/2 c White sesame seeds
1 tb Apple cider vinegar; more to
- taste
1 ts Kosher salt; plus more
4 Ears of corn; shucked
1 1/2 lb Head of cauliflower or
- romanesco; cored, in 1"
- florets
Fresh ground black pepper

Position a rack in the center of the oven and set 2
400+|F/205+|C.

To a medium pot set over medium-high heat, add 2 cups of
the oil. When itgCOs shimmering and hot, one by one fry
the tortillas, using tongs to turn once, until crisp and
lightly browned, about 2 minutes each. Transfer to a
paper-towel-lined plate.

MAKE THE SALSA: In the same oil, working in batches, fry
the chiles, turning frequently, until fragrant and
darkened slightly, 3 - 4 minutes. Using a slotted spoon,
transfer to a plate.

Turn the heat to medium-low and add the cashews and
garlic. Cook, stirring frequently, until golden brown,
3 - 4 minutes. Remove from the heat, then use a slotted
spoon to transfer to the plate with the chiles. Set the
oil aside until cool enough to handle, about 30 minutes.

To a blender, add the chiles (using your hands to
crumble them slightly), reserved cashews and garlic, the
sesame seeds, vinegar, and reserved oil and pulse until
coarse (the sesame seeds should mostly remain whole).
Season with salt and additional vinegar, if desired.

MAKE THE TOSTADAS: Line a large rimmed baking sheet with
foil. With the corn lying flat on a cutting board, slice
off the kernels and transfer to the baking sheet,
discarding the cobs. Add the cauliflower, the remaining
oil, the salt, and black pepper and toss to combine.
Spread the mixture in an even layer, then bake, turning
halfway through cooking, until the cauliflower is deep
golden brown and beginning to soften, about 25 minutes.

To serve, arrange the tostadas on a serving platter,
then mound evenly with the cauliflower mixture. Drizzle
each with 1 - 2 teaspoons of salsa macha. (The sauce will
keep at room temperature for at least 2 weeks; stir well
before serving.)

By: Fatima Khawaja

Yield: 2 1/2 cups

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Get your free subscription before the price doubles next year!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)