Mushroom, Rajas, and Corn Taco with Queso Fresco

Name: Mushroom, Rajas, and Corn Taco with Queso Fresco
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Anaheim chiles; 59 milliliters grated cotixa or añejo cheese; 1 sprig Cilantro; 6 warm corn tortillas; 6 fresh epazote leaves, chopped (about 1 tablespoon, optional); 237 milliliters fresh corn kernels (about 1 ear); 1 large clove garlic, thinly sliced; 6 servings Fresh-ground black pepper; 6 servings Kosher salt; 2 Tbsps olive oil; 1 poblano chile; 118 milliliters queso fresco, cut into small cubes; 6 servings Salsa quemada; 170 grams cremini or white button mushrooms, trimmed and quartered; 1 white onion, peeled and cut into 1/2-inch dice

Mushroom, Rajas, and Corn Taco with Queso Fresco is a gluten free and vegetarian recipe with 6 servings. One serving contains 170 calories, 6g of protein, and 7g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have onion, warm corn tortillas, cilantro sprigs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice.

Ingredients you will need

Chili Pepper

Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.

Equipment you will use

Frying Pan

In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt.

Ingredients you will need

Olive Oil

Corn

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Pop

Corn

Equipment you will use

Frying Pan

Remove the roasted corn fromthe pan.

Ingredients you will need

Corn

Equipment you will use

Frying Pan

In the same pan, heat 2 teaspoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and diced chilesand cook, stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.

Ingredients you will need

Onion

Salt

Equipment you will use

Frying Pan

Reduce the heat and add the remaining olive oil.

Ingredients you will need

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.

Ingredients you will need

Mushrooms

Chili Pepper

Garlic

Corn

Equipment you will use

Frying Pan

Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.

Ingredients you will need

Black Pepper

Queso Fresco

Epazote

To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generoustablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all. Top with a cilantro sprig.

Ingredients you will need

Vegetable

Cilantro

Tortilla

Cheese

Salsa

Char the whole peppers on all sides, by placing them directly in a gas flame or under a hot broiler. Wrap them in a paper towel and allow to cool completely, then remove the stem and seeds. Rub off the charred skin with the towel—do not wash the chiles or you'll lose all that great smoky flavor.

Ingredients you will need

Peppers

Chili Pepper

Seeds

Wrap

Dry Seasoning Rub

Equipment you will use

Paper Towels

Broiler

Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, © May 2010 Stewart, Tabori & Chang

Equipment

Ingredients

Servings:

Anaheim chiles 59milliliters

grated cotixa or añejo cheese 1sprig

Cilantro 6

warm corn tortillas 6

fresh epazote leaves, chopped (about 1 tablespoon, optional)237milliliters

fresh corn kernels (about 1 ear)1large clove

garlic, thinly sliced 6servings

Fresh-ground black pepper 6servings

Kosher salt 2Tbsps

olive oil 1

poblano chile 118milliliters

queso fresco, cut into small cubes 6servings

Salsa quemada 170grams

cremini or white button mushrooms, trimmed and quartered 1

white onion, peeled and cut into 1/2-inch dice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.