Prep 30 mins
Cook 45 mins
These delicious tacos are served at Jalapenos Restaurant in Houston. They are best with corn from the roasted corn cobs, rather than frozen corn. If you can't find the authentic ingredients, substitutions are listed. Note: prep time does not include time to prepare charcoal for roasted corn. Cook time assumes oven roasting for corn.
- 1 tablespoon butter
- 1 small white onion, finely diced
- 2 cloves garlic, peeled,sliced
- 1 large poblano chile, roasted,peeled,seeded,diced
- 3 ears fresh corn, roasted in husks until just tender about 10 minutes over charcoal,or 18 minutes in a 425 oven,cooled or 2 cups frozen corn kernels, roasted in single layer in oven,if you must
- 1 dash salt
- 1 teaspoon toasted dried Mexican oregano (or marjoram)
- 1 lime, juice of
- 4 ounces chihuahua cheese, grated (or substitute Muenster)
- 2 ounces grated Cotija cheese or 2 ounces Anejo cheese (or Romano or Parmesan cheese)
- 1 tablespoon vegetable oil
- 12 corn tortillas (as fresh as possible)
- lime wedge (to garnish) (optional)
- Heat butter in heavy saute pan over medium heat.
- Cook onion for 1 minute, until slightly brown on the edges.
- Add garlic and saute 1 minute more.
- Add poblano, corn, salt, and oregano.
- Remove from heat and stir to combine.
- Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
- Brush a griddle, comal or heavy skillet with a light coating of oil.
- Bring to medium heat.
- Place a tortilla (or a few if they fit) on the hot surface.
- Fill tortillas on one half.
- When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
- Keep warm in oven until all are finished.
- Garnish with reserved Chihuahua cheese and lime wedges.