​Make the salsa verde: Heat a skillet on medium. Pan roast the whole tomatillos, serrano chiles, quartered onion, and unpeeled garlic cloves all together, making sure to occasionally flip over the ingredients. Once blistered, remove from the heat and place in a blender or food processor with the vegetable broth. Season with salt and set aside.

Cut eggplant into small cubes and place in a bowl fitted with a strainer or colander. Lightly coat with salt and set aside for at least 15 minutes.

On a baking tray, toss eggplant with olive oil, garlic, cayenne, and cumin, and ground black pepper. Spread in a single layer and bake at 350°F for 25-30 minutes. Toss to flip halfway through roasting.

Meanwhile make the beet juice: blend canned beets and water. Strain. Heat until warmed.

In a bowl, combine masa flour and salt. Then gradually stir in the warm beet juice until everything is fully pink. Use your hands to knead the dough into a ball. If the dough is too sticky, mix in a little bit of flour. If the dough is too dry and cracks when pressed, mix in some more beet juice. Equally divide the dough into small balls. Using a tortilla press or a flat bottomed pan, place one ball at a time in between wax paper or a cut plastic freezer bag and flatten into tortillas. 

Heat a skillet on medium. Cook tortillas for about 1 minute on each side. Transfer to a clean kitchen towel and keep wrapped to keep warm. Continue making the rest of the tortillas. Store unused tortillas in a covered container in the fridge.

To assemble, top tortillas with roasted eggplant, salsa verde, and the rest of the toppings. Serve immediately.