Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco

Name: Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 warm corn tortillas; 170 grams cremini mushrooms, stems removed and quartered; 6 fresh epazote leaves, chopped; 237 milliliters fresh corn kernels (from 1 ear or so); 1 garlic clove, thinly sliced; 2 servings Kosher salt and black pepper; 2 Tbsps olive oil; 3 poblano chiles; 118 milliliters queso freso, cut into cubes; 1 white onion, chopped

The recipe Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco could satisfy your Mexican craving in around 45 minutes. This main course has 561 calories, 18g of protein, and 27g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up warm corn tortillas, queso freso, poblano chiles, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Char the skin poblanos over a burner. Once blackened on all sides, toss them in a plastic bag and let steam for 15 minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Ziploc Bags

Remove the blackened skin, the stems, and the seeds. Then dice the chile.

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Chili Pepper

Seeds

Combine 1 teaspoon of the oil with the corn and a pinch of salt in a bowl. Set a large skillet over medium-high heat. When hot, dump in the corn.

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Corn

Salt

Cooking Oil

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Frying Pan

Bowl

Spread out into a single layer.

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Spread

Let it cook for 30 seconds to a minute, or until slightly blackened.

Transfer the corn to a bowl and set aside.

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Corn

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Bowl

Pour 2 teaspoons of oil into the now empty skillet. Over medium-high heat, add the onion and the chiles. Cook until it begins to brown.

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Chili Pepper

Onion

Cooking Oil

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Frying Pan

Transfer to the bowl with the corn.

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Corn

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Bowl

Pour the remaining oil in, reduce heat to medium, and add the mushrooms and garlic. When mushrooms are done, about 3 minutes, add the contents from the bowl back in.

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Mushrooms

Garlic

Cooking Oil

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Bowl

Once everything is nice and hot, turn off the heat, add the epazote, a few cracks of black pepper, and the queso fresco. Toss well.

Ingredients you will need

Black Pepper

Queso Fresco

Epazote

Serve the filling with warm corn tortillas and some salsa to taste.

Ingredients you will need

Corn Tortilla

Salsa

Equipment

Ziploc Bags

Frying Pan

Bowl

Ingredients

Servings:

warm corn tortillas 170grams

cremini mushrooms, stems removed and quartered 6

fresh epazote leaves, chopped 237milliliters

fresh corn kernels (from 1 ear or so)1

garlic clove, thinly sliced 2servings

Kosher salt and black pepper 2Tbsps

olive oil 3

poblano chiles 118milliliters

queso freso, cut into cubes 1

white onion, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.