Rick Bayless'S Zucchini, Corn, And Poblano Tacos Recipe Recipe

Name: Rick Bayless'S Zucchini, Corn, And Poblano Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium white onion, chopped; 1 pound fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained; 2 cloves garlic, minced; 2 large fresh poblano chiles; kernels cut from 1 large ear of corn (about 1 cup); 4 medium (about 1 1/2 pounds) zucchini, cut into 1/2-inch cubes (about 5 cups total); 1 sprig fresh epazote, leaves removed or roughly chopped, or 3 tablespoons chopped fresh cilantro; 2/3 cup crema, creme fraiche or heavy (whipping) cream; Salt to taste; 1/2 cup (about 2 ounces) Mexican queso fresco or other crumbly fresh cheese like salted pressed farmer's cheese or feta; 24 fresh, warm corn tortillas

Servings: persons

2 tablespoons vegetable oil
1 medium white onion, chopped
1 pound fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained
2 cloves garlic, minced
2 large fresh poblano chiles
kernels cut from 1 large ear of corn (about 1 cup)
4 medium (about 1 1/2 pounds) zucchini, cut into 1/2-inch cubes (about 5 cups total)
1 sprig fresh epazote, leaves removed or roughly chopped, or 3 tablespoons chopped fresh cilantro
2/3 cup crema, creme fraiche or heavy (whipping) cream
Salt to taste
1/2 cup (about 2 ounces) Mexican queso fresco or other crumbly fresh cheese like salted pressed farmer's cheese or feta
24 fresh, warm corn tortillas

1
In a large (5 quart) pot, heat the oil over medium until shimmering. Add the onion and cook, stirring often, until golden, 8-10 minutes. Add the garlic for the last minute of cooking.
2
Meanwhile, puree the tomatoes in a food processor and set aside.
3
Over an open flame or under a broiler, roast the poblano until the skin is charred all over, then put in a bowl and cover until the skin steams and loosens. Slip it off, rinse the flesh, and slice into thin strips.
4
When the onion is finished cooking, add the tomato puree, cover, and cook, stirring often, until thickened slightly.
5
Raise the heat to medium high and add the poblanos, corn, zucchini, cilantro, and crema (or substitute). Stir well to combine (adding a little water if necessary) and cook until the zucchini is soft but not mushy. Season to taste with salt.
6
Transfer to a serving bowl and top with the crumbled cheee. Serve with warm tortillas and more cheese for passing.

820

kcal

Calories

Fat

125

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 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium white onion, chopped, 1 pound fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained, 2 cloves garlic, minced, and more.

Yes, Rick Bayless'S Zucchini, Corn, And Poblano Tacos Recipe falls under the Vegetarian 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.

Rick Bayless'S Zucchini, Corn, And Poblano Tacos Recipe

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