Mushroom, Rajas, and Corn Tacos with Queso Fresco

Recipe-18110

Course Main Dishes Total Time Under 30m

Ingredients in this Recipe

1 1⁄2 tablespoons olive oil
1 cup fresh corn kernels (about 1 ear)
1 large clove garlic, thinly sliced
1 poblano chile
1 teaspoon salt, or to taste
1⁄2 cup queso fresco, cut into small cubes
1⁄2 white onion, peeled and cut into 1⁄2 inch dice
2 Anaheim chiles
5 large Roma tomatoes, whole, not cored or cut in any way
6 fresh epazote leaves, chopped (about 1 tablespoon, optional)
6 ounces cremini or white button mushrooms, trimmed and quartered
6 warm corn tortillas
Cilantro sprigs
Fresh ground black pepper
Kosher salt
Salsa Quemada (recipe follows)

Recipe Preparation

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