Fire-Roasted Corn and Poblano Tacos
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
12 tacos
ingredients
- 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)
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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RECIPE SUBMITTED BY
PanNan
Needville, Texas