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1
Cut the prepared green and poblano chiles into 1/4-inch-thick strips (rajas); set aside.
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2
Remove the stamens and pistils from the squash blossoms.
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3
Trim off any stems and cut into 1/2-inch julienne (matchsticks); reserve.
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4
Cut the blossoms in 1/2-inch julienne (matchsticks) and reserve.
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5
In a large, heavy skillet, heat the oil over medium-high heat; add the onion and saute until translucent, about 3 minutes.
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6
Add the garlic and salt and saute for 30 seconds (dont let the garlic color or burn).
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7
Add the squash and julienned squash-blossom stems (if any), decrease the heat to medium, and cook, stirring occasionally, until the squash begins to soften, about 4 minutes.
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8
Add the tomato, epazote, marjoram, basil, and the prepared green, poblano, jalapeno, and serrano chiles, stirring to mix all the ingredients well.
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9
Cook on medium heat for 2 minutes, stirring in the julienned squash blossoms during the last 30 seconds of cooking.
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10
Remove from the heat, sprinkle with cheese, and serve immediately or keep warm in the pan until ready to serve.
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11
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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12
Divide the filling equally between the tortillas, top with salsa, and sprinkle with basil.
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13
Grab, fold, and eat right away.
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14
Or build your own taco: lay a tortilla, open face, in one hand.
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15
Spoon on some filling, top with salsa and basil, fold, and eat right away.
