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Zucchini, Corn, And Poblano Tacos

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Zucchini, Corn, And Poblano Tacos

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium white onion, chopped
  • 1 pound fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained
  • 2 cloves garlic, minced
  • 2 large fresh poblano chiles
  • kernels cut from 1 large ear of corn (about 1 cup)
  • 4 medium (about 1 ½ pounds) zucchini, cut into ½-inch cubes (about 5 cups total)
  • 1 sprig fresh epazote, leaves removed or roughly chopped, or 3 tablespoons chopped fresh cilantro
  • 2/3 cup crema, crème fraîche or heavy (whipping) cream
  • salt to taste
  • 1/2 cup (about 2 ounces) mexican queso fresco or other crumbly fresh cheese like salted pressed farmer's cheese or feta
  • 24 fresh, warm corn tortillas
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Published 2014-09-09 15:28:06 (2 years ago).

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