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

1. 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. 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. 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. 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. 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. 6

   Serve the filling with warm corn tortillas and some salsa to taste.

* Per serving · 4 servings · Values may vary.