Mexican-Style Zucchini Tacos

By LaLaCooks

Rick Bayless

Working ahead: If you find it helpful, the dish can be prepared a day ahead through Step 2; refrigerate the flavoring base and chiles separately, well covered. Return the mixture to the skillet and finish Step 3 just before serving.

Ingredients

• 1-1/2 tablespoons vegetable oil
• 1 medium white onion, chopped
• 1 pound (6 to 8 plum or 2 medium-large round) ripe tomatoes, roughly chopped (see Note)
• 2 garlic cloves, finely chopped
• 2 large fresh poblano chiles
• Kernels from 1 large ear fresh corn (about 1 cup)
• 4 medium (about 1-1/2 pounds) zucchini (or Mexican calabacita cut into 1/4-inch cubes)
• Leaves from 1 spring epazote (or 3 tablespoons fresh cilantro)
• 2/3 cup homemade crema, creme fraiche or whipping cream
• Salt
• 1/2 cup (about 2 ounces) Mexican queso fresco
• 24 fresh warm corn tortillas

Details

Servings 6
Adapted from suntimes.com

Preparation

Step 1

Measure the oil into a large (12-inch skillet) and set over medium-high heat. Add onion and cook, stirring frequently, until richly browned, about 8 minutes.

While onion is cooking, coarsely puree the tomatoes in a food processor or blender. Add garlic to the browned onion, cook 1 minute, stirring, then add the tomatoes. Reduce the heat to medium-low, cover skillet and cook, stirring occasionally, for 5 minutes. Remove from heat.

Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flames, about 10 minutes for the broiler. Remove from heat and cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skins, then pull out the stems and seedpods. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/4-inch strips.

Uncover the skillet, return to flame and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, epazote and crema. Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coat the vegetables nicely, about 8 minutes. Taste and season with salt, about 1 teaspoon or to taste. Serve in a decorative bowl, sprinkle with crumbled cheese and pass hot tortillas separate for do-it-yourself tacos.