Mushroom, Rajas, and Corn Taco with Queso Fresco

Mushroom, Rajas, and Corn Taco with Queso Fresco
Photo by Sara Remington

Ingredients

  • 6 fresh epazote leaves
  • 6 ounces cremini or white button mushrooms
  • Cilantro sprigs
  • 6 corn tortillas
  • 1 large clove garlic
  • 1 ½ tablespoons olive oil
  • Kosher salt
  • + 8 more ingredients
    • ½ cup queso fresco
    • Fresh-ground black pepper
    • 1 poblano chile
    • 1 cup fresh corn kernels
    • ¼ cup grated cotixa or añejo cheese
    • 2 Anaheim chiles
    • ½ white onion
    • Salsa quemada

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. Spread the corn in the hot pan and let it blacken ...

View full recipe at Epicurious

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