MUSHROOM, RAJAS, AND CORN TACO WITH QUESO FRESCO
Provided by Deborah Schneider
Categories Cheese Mushroom Onion Roast Vegetarian Cinco de Mayo Dinner Corn Tortillas Chile Pepper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 large tacos
Number Of Ingredients 15
Steps:
- 1. Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice.
- 2. Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
- 3. In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt. Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds. Have a lid ready in case the kernels begin to pop. Remove the roasted corn from the pan.
- 4. In the same pan, heat 2 teaspoons of the olive oil. Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
- 5. Reduce the heat and add the remaining olive oil. Add the garlic and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes. Return the corn and chiles to the pan and stir to reheat.
- 6. Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.
- 7. To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all. Top with a cilantro sprig.
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Natalia Cackowski
[email protected]These tacos are a great vegetarian option. They're packed with flavor and really satisfying.
RENAFLOR BADE
[email protected]I'm not a fan of mushrooms, but I really liked these tacos. The rajas and corn were so flavorful that I didn't even miss the meat.
Mulla 13
[email protected]I added some black beans to these tacos and they were even better!
Sharjeel shehzada
[email protected]These tacos were a great way to use up leftover mushrooms and corn. I will definitely be making them again.
Brianna Keatts
[email protected]I made these tacos in a lettuce wrap instead of a tortilla. They were still delicious!
C/ SAMAD AXMED
[email protected]I had a hard time finding rajas, so I used poblano peppers instead. The tacos still turned out great.
Mx Mission
[email protected]These tacos were a bit too spicy for me, but my husband loved them. I would recommend using less chili powder if you don't like spicy food.
Zaiba Jaan
[email protected]I loved the flavors in these tacos. The mushrooms, rajas, and corn were a great combination.
Donald Ray Thomas
[email protected]These tacos were easy to make and very tasty. I will definitely be making them again.
Denzo B Kaka
[email protected]I followed the recipe exactly and the tacos turned out great. I would definitely recommend this recipe to others.
Liton Gazy
[email protected]I'm not a vegetarian, but I really enjoyed these tacos. The mushrooms and rajas were so flavorful.
Nhlakanipho Ntuli
[email protected]I made these tacos for a party and they were a huge success! Everyone loved them.
Mr Phone
[email protected]These tacos were a hit with my family! The combination of mushrooms, rajas, and corn was delicious, and the queso fresco added a nice tang. I will definitely be making these again.