Mushroom, Rajas, And Corn Taco With Queso Fresco
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
37
Spice
57
Sweetness
50
Sourness
50
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice
2
Heat a heavy pan (preferably cast iron) over medium-high heat until very hot
3
In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt
4
Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds
5
Have a lid ready in case the kernels begin to pop
6
Remove the roasted corn from the pan
7
In the same pan, heat 2 teaspoons of the olive oil
8
Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown
9
Season lightly with salt and remove from the pan
10
Reduce the heat and add the remaining olive oil
11
Add the garlic and mushrooms
12
Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes
13
Return the corn and chiles to the pan and stir to reheat
14
Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco
15
To assemble the tacos, spoon some vegetables onto a tortilla
16
Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all
17
Top with a cilantro sprig
18
Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice
19
Heat a heavy pan (preferably cast iron) over medium-high heat until very hot
20
In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt
21
Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds
22
Have a lid ready in case the kernels begin to pop
23
Remove the roasted corn from the pan
24
In the same pan, heat 2 teaspoons of the olive oil
25
Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown
26
Season lightly with salt and remove from the pan
27
Reduce the heat and add the remaining olive oil
28
Add the garlic and mushrooms
29
Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes
30
Return the corn and chiles to the pan and stir to reheat
31
Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco
32
To assemble the tacos, spoon some vegetables onto a tortilla
33
Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all
34
Top with a cilantro sprig