Ingredients
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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.
thank you! a perfect recipe for my zucchini-loving-daughter.
I love Mexican food, as soon as I can make this recipe at home.
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
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.
As a carnivore I cannot believe how much I enjoyed this dish! It’s a keeper, no tortillas needed. It was filling too. Delicioso!
Incredibly delicious! So flavorful and creamy. We’ll definitely make these on the regular.
Love this recipe! For anyone looking for nutrition facts, here are the calories and macros per serving, using light feta and 30g per corn tortilla:
Cal = 614
Protein = 21g
Fat = 9g
Carb = 114g
Loved this! Made it 3 times so far and I keep getting better at developing the flavors. Give the onions, garlic, and tomatoes a lot of time at a medium low saute. I go with less tomatoes that asked for so that they really disappear in this dish leaving all the flavor behind once all the ingredients are added. When it is more of a tomato mixture i dont like it as much.