2 zucchini or summer squash, sliced lengthwise 1/4-inch thick
About 3 tablespoons olive oil or melted butter or a combination
Kosher salt and freshly ground black pepper
8 white corn tortillas
1/4 to 1/2 cup Ancho Chile Paste, recipe follows, or store-bought
8 ounces thinly sliced or shredded Manchego cheese
2 scallions, white and green parts, very thinly sliced
Charred Tomato Salsa, recipe follows, or your favorite green or red salsa
6 dried ancho or pasilla chiles or a mixture
1 teaspoon Kosher salt
2 tablespoons extra-virgin olive oil or lard
4 ripe medium tomatoes (about 1 pound)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 scallion, white and green parts chopped
1/2 cup fresh cilantro leaves
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