Fire-Roasted Corn and Poblano Tacos

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READY IN: 1hr 15mins
YIELD: 12 tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir.
  • 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.
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