Taco Tuesday/

Mexican-Style Zucchini Tacos

Tacos de Calabacitas a la Mexicana
Servings: 6
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Ingredients

  • 1 1/2 tablespoons vegetable oil
  • 1medium white onion, chopped
  • 1 pound (2 medium-large round or 6 to 8 plum) ripe tomatoes, roughly chopped OR two-thirds of a 28-ounce can good-quality fire-roasted tomatoes
  • 2 garlic cloves, peeled
  • 2large fresh poblano chiles
  • 1large ear corn, husked and kernels cut off (about 1 cup) OR 1 cup frozen corn
  • 4medium (about 1 1/2 pounds total) zucchini—or use the Mexican round or teardrop-shaped, light green calabacitas—trimmed and cut into 1/2-inch cubes (about 5 cups cubes)
  • 1sprig epazote, leaves roughly chopped OR 3 tablespoons chopped fresh cilantro
  • 2/3cup Mexican crema, crème fraîche or heavy (whipping) cream
  • 1/2cupcrumbled Mexican queso fresco, or other crumble fresh cheese, such as salted pressed farmer's cheese or feta
  • 24warm fresh corn tortillas

Instructions

1. Preparing the flavoring base.  Measure the oil into a large (12-inch) skillet set over medium-high heat.  Add the onion and cook, stirring frequently, until richly browned, about 8 minutes.  While the onion is cooking, coarsely puree the tomatoes in a food processor or blender.  Add the garlic to the browned onion, cook 1 minute, stirring, then add the tomatoes.  Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes. (Cover the skillet if you think it’s reducing and thickening too fast.) Remove from the heat.

2. Roasting the chiles. 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 open flame, about 10 minutes for broiler. Cover with a kitchen towel and let stand 5 minutes.  Rub off the blackened skin, then pull out the stem and seed pod. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/2-inch strips.

3. Finishing the dish. Uncover the skillet and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, epazote (or cilantro) and the crema (or one of its stand-ins). 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, usually about 1 teaspoon.  Serve in a decorative bowl, sprinkle with the crumbled cheese and pass the hot tortillas separately for do-it-yourself tacos.

Comments

  1. This recipe is awesome. I saw it awhile back and bookmarked it. I figures someday I will make it. Well that day was yesterday.
    My meat loving son was coming by for lunch. He loves salads and eats vegetables, but to him a meal without meat is not a meal. Just in case I had a T-bone waiting in the fridge.
    We live in Australia so had to use the substitutions as suggested in the recipe.
    The end result was terrific, the taste is so good, and fresh tasting.
    My son mentioned that he rather have carne asada tacos, but that he would appreciated being invited next time we make these
    PS: my wife and I shared the T-bone today with the zucchini as a great side dish
    Thank You

  2. So great! I added a little cumin, salt and jalapeno, otherwise followed the recipe. This was my first time using Mexican crema. Enjoyed it’s texture and taste. I like that this recipe let me use so many ingredients from the midwest garden that were ready at the same time: corn, tomatoes, zucchini, poblanos, garlic, early onions.

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