Dinner Tonight: Mushroom, Rajas, And Corn Tacos With Queso Fresco Recipe Recipe

Name: Dinner Tonight: Mushroom, Rajas, And Corn Tacos With Queso Fresco Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano chiles; 1 cup fresh corn kernels (from 1 ear or so); 1 1/2 tablespoons olive oil; Kosher salt and black pepper; 1/2 white onion, chopped; 1 garlic clove, thinly sliced; 6 ounces cremini mushrooms, stems removed and quartered; 6 fresh epazote leaves, chopped; 1/2 cup queso freso, cut into cubes; 6 warm corn tortillas

Servings: persons

3 poblano chiles
1 cup fresh corn kernels (from 1 ear or so)
1 1/2 tablespoons olive oil
Kosher salt and black pepper
1/2 white onion, chopped
1 garlic clove, thinly sliced
6 ounces cremini mushrooms, stems removed and quartered
6 fresh epazote leaves, chopped
1/2 cup queso freso, cut into cubes
6 warm corn tortillas

1
Char the skin poblanos over a burner. Once blackened on all sides, toss them in a plastic bag and let steam for 15 minutes. Remove the blackened skin, the stems, and the seeds. Then dice the chile.
2
Combine 1 teaspoon of the oil with the corn and a pinch of salt in a bowl. Set a large skillet over medium-high heat. When hot, dump in the corn. Spread out into a single layer. Let it cook for 30 seconds to a minute, or until slightly blackened. Transfer the corn to a bowl and set aside.
3
Pour 2 teaspoons of oil into the now empty skillet. Over medium-high heat, add the onion and the chiles. Cook until it begins to brown. Transfer to the bowl with the corn.
4
Pour the remaining oil in, reduce heat to medium, and add the mushrooms and garlic. When mushrooms are done, about 3 minutes, add the contents from the bowl back in.
5
Once everything is nice and hot, turn off the heat, add the epazote, a few cracks of black pepper, and the queso fresco. Toss well.
6
Serve the filling with warm corn tortillas and some salsa to taste.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 poblano chiles, 1 cup fresh corn kernels (from 1 ear or so), 1 1/2 tablespoons olive oil, Kosher salt and black pepper, and more.

Yes, Dinner Tonight: Mushroom, Rajas, And Corn Tacos With Queso Fresco Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Mushroom, Rajas, And Corn Tacos With Queso Fresco Recipe

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