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1
Roast the chiles as for rajas (see Notes) and cut them into 1/2-inch dice.
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2
Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
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3
In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt.
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4
Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds.
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5
Have a lid ready in case the kernels begin to pop.
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6
Remove the roasted corn from the pan.
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7
In the same pan, heat 2 tablespoons of the olive oil.
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8
Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown.
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9
Season lightly with salt and remove from the pan.
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10
Reduce the heat and add the remaining olive oil.
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11
Add the garlic and mushrooms.
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12
Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes.
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13
Return the corn and chiles to the pan and stir to reheat.
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14
Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.
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15
To assemble the tacos, spoon some vegetables onto a tortilla.
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16
Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all.
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17
Top with a cilantro sprig.
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18
For the Salsa Quemada:
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19
Make sure your kitchen is well ventilated.
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20
Put a piece of aluminum foil in a heavy saute pan(preferably cast iron) and set it over medium-high heat.
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21
Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft.
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22
The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
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23
Peel the garlic and stem the chile.
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24
Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro.
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25
Pulse until the salsa is smooth and taste for seasoning.
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26
The salsa will keep, refrigerated, for several days.
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27
Reseason before use.
