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

1. 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. 2

   Meanwhile, puree the tomatoes in a food processor and set aside.

3. 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. 4

   When the onion is finished cooking, add the tomato puree, cover, and cook, stirring often, until thickened slightly.

5. 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. 6

   Transfer to a serving bowl and top with the crumbled cheee. Serve with warm tortillas and more cheese for passing.

* Per serving · 4 servings · Values may vary.