Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco Recipe

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Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco Recipe

I don't know about you, but I have about a dozen ears of corn in my house, and I'm trying valiantly to use them all. These days, I need a little more than just butter with my summer corn. Luckily I've been quite impressed with this recipe from Epicurious, which bulks out the corn with mushrooms and queso fresco, and adds a nice punch with roasted poblanos. The result is a perfect summer taco made even more special with some awesome homemade corn tortillas.

Though it might be the hardest to find, the epazote is an absolute must in my opinion. It's hearty, robust, has a mint-like fragrance, and grows like a weed here in Chicago. It's easy to find in most Mexican markets. Nothing else will really take epazote's place completely. Don't worry, it's worth the culinary hunt.

  • Yield:2 to 3 people

Ingredients

  • 3 poblano chiles
  • 1 cup fresh corn kernels (from 1 ear or so)
  • 1 1/2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1/2 white onion, chopped
  • 1 garlic clove, thinly sliced
  • 6 ounces cremini mushrooms, stems removed and quartered
  • 6 fresh epazote leaves, chopped
  • 1/2 cup queso freso, cut into cubes
  • 6 warm corn tortillas

Directions

  1. 1.

    Char the skin poblanos over a burner. Once blackened on all sides, toss them in a plastic bag and let steam for 15 minutes. Remove the blackened skin, the stems, and the seeds. Then dice the chile.

  2. 2.

    Combine 1 teaspoon of the oil with the corn and a pinch of salt in a bowl. Set a large skillet over medium-high heat. When hot, dump in the corn. Spread out into a single layer. Let it cook for 30 seconds to a minute, or until slightly blackened. Transfer the corn to a bowl and set aside.

  3. 3.

    Pour 2 teaspoons of oil into the now empty skillet. Over medium-high heat, add the onion and the chiles. Cook until it begins to brown. Transfer to the bowl with the corn.

  4. 4.

    Pour the remaining oil in, reduce heat to medium, and add the mushrooms and garlic. When mushrooms are done, about 3 minutes, add the contents from the bowl back in.

  5. 5.

    Once everything is nice and hot, turn off the heat, add the epazote, a few cracks of black pepper, and the queso fresco. Toss well.

  6. 6.

    Serve the filling with warm corn tortillas and some salsa to taste.