- 1 1/2 tablespoons vegetable oil
- 1 medium white Onion, chopped
- 2 Garlic cloves, peeled and finely chopped
- 1 pound ripe Tomatoes, roughly chopped
- 2 large fresh Poblano Chiles
- 1 cup fresh Corn kernels 4 medium Zucchini cut into 1/2" cubes 3 tablespoons chopped fresh Cilantro 2/3 cup homemade crème frâiche or heavy cream Salt 1/2 cup Mexican queso fresco or other crumbly fresh cheese-like salted, pressed farmer's cheese or feta 24 fresh, warm corn tortillas
Preparing the flavor base: Measure the oil into a large, 12" skillet set over medium-high heat. Add the Onion and cook, stirring frequently, until richly browned, about 8 minutes. While the Onion is cooking, coarsely purée the Tomatoes in a food processor or blender. Add the Garlic to the browned Onion, cook 1 minute, stirring, then add the Tomatoes. Reduce the heat to medium-low, cover the skillet and cook, stirring occasionally, for 5 minutes. Remove from the heat.
Roasting the Chiles: Roast the Poblanos directly over a gas flame or on a sheet 4" below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for open flame, about 10 minutes for a broiler. Cover with a kitchen towel and let stand 5 minutes. Rub off the blackened skin then pull out the stem and seed pod. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/2" strips.
Finishing the dish: Uncover the skillet and raise the heat to medium-high. Stir in the Poblanos, Corn, Zucchini, Cilantro and the crème frâiche. Cook, stirring frequently, until the Zucchini is crisp-tender and the liquid has thickened enough to coat the vegetables nicely, about 8 minutes. Taste and season with salt, usually about 1 teaspoon. Serve in a decorative bowl, sprinkle with the crumbled cheese and pass the hot tortillas separately for do-it-yourself tacos. Serves 6 (makes about 6 cups for 24 tacos).