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Prep Time: Cook Time: Total Time:
Fire-Roasted Corn and Poblano Chile Tacos
Filling;
1 tbsp. butter
1/2 medium white onion, finely diced
3 cloves garlic, peeled and sliced
3 medium to large poblano chiles, roasted, peeled, stemmed, seeded, and diced
6 ears fresh white or yellow corn, roasted in the husk until just tender, about 10 minutes over charcoal or 18 minutes in a 425 degree, cooled, husked, and stripped from cobs or 3 1/2 cups frozen corn kernels may be substituted
dash of salt
1 tsp. toasted dried Mexican oregano or 1 tsp. chopped fresh marjoram
3/4 cup half-and-half or 2/3 cup heavy cream
juice of 1 lime
6 ozs. grated Monterey Jack cheese
3 ozs. grated Mexican cotija cheese or substitute romano or parmesan cheese
Tacos:
2 tbsps. vegetable oil
soft corn tortillas
Heat butter in heavy sauté or sauce pan over medium-high heat. Cook onion for 1 to 2 minutes until slightly browned on the edges. Add garlic and saute for 1 more minute.
Add poblano chiles, corn, salt, and oregano and stir to combine, then add half-and-half. Bring to a boil and reduce heat to simmer. Reduce liquid by half, stirring often.
Add lime juice and cheeses and heat through until bubbly. Mixture will be fairly thick. Preheat griddle, comal or heavy skillet to a medium-high heat, then brush with a light coating of oil.
Place a few tortillas on the hot skillet and put 1 1/2 tablespoons of filling on top of each tortilla. When tortillas are softened, fold over to make tacos. Cook until golden brown on both sides and place in a cloth lined basket or serving dish, and cover. Repeat with remaining tacos.
Serves 8.
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Fire-Roasted Corn and Poblano Chile Tacos
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fire-Roasted Corn and Poblano Chile Tacos
Filling;
1 tbsp. butter
1/2 medium white onion, finely diced
3 cloves garlic, peeled and sliced
3 medium to large poblano chiles, roasted, peeled, stemmed, seeded, and diced
6 ears fresh white or yellow corn, roasted in the husk until just tender, about 10 minutes over charcoal or 18 minutes in a 425 degree, cooled, husked, and stripped from cobs or 3 1/2 cups frozen corn kernels may be substituted
dash of salt
1 tsp. toasted dried Mexican oregano or 1 tsp. chopped fresh marjoram
3/4 cup half-and-half or 2/3 cup heavy cream
juice of 1 lime
6 ozs. grated Monterey Jack cheese
3 ozs. grated Mexican cotija cheese or substitute romano or parmesan cheese
Tacos:
2 tbsps. vegetable oil
soft corn tortillas
Heat butter in heavy sauté or sauce pan over medium-high heat. Cook onion for 1 to 2 minutes until slightly browned on the edges. Add garlic and saute for 1 more minute.
Add poblano chiles, corn, salt, and oregano and stir to combine, then add half-and-half. Bring to a boil and reduce heat to simmer. Reduce liquid by half, stirring often.
Add lime juice and cheeses and heat through until bubbly. Mixture will be fairly thick. Preheat griddle, comal or heavy skillet to a medium-high heat, then brush with a light coating of oil.
Place a few tortillas on the hot skillet and put 1 1/2 tablespoons of filling on top of each tortilla. When tortillas are softened, fold over to make tacos. Cook until golden brown on both sides and place in a cloth lined basket or serving dish, and cover. Repeat with remaining tacos.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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