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Recetas deliciosas to transport your tastebuds south of the border.
You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent.
Why I Picked This Recipe: Craving both Mexican and something involving summer produce (corn, zucchini, and tomatoes), I settled on this recipe for its simple preparation and clean flavors.
What Worked: The base of this filling consists of fresh tomatoes pureed and cooked down until thick; mixed in with crema (sour cream or heavy cream are good substitutes), it makes for a rich, sweet-tart base for the filling. Strips of poblano add a smoky spiciness to complement the mild zucchini. What worked were the phenomenal flavors.
What Didn't: The ratio of zucchini to the other ingredients seemed a little uneven, and once I added it, there was so much that the mixture was dry. Easy fix, just add a little water—but keep that in mind when preparing this.
Suggested Tweaks: For a lighter version of this, full-fat plain yogurt would be a good subsitute for the crema or sour cream.
Adapted from Green City Market.