Rick Bayless's Zucchini, Corn, and Poblano Tacos

Name: Rick Bayless's Zucchini, Corn, and Poblano Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained; 24 fresh, warm corn tortillas; 237 milliliters kernels cut from 1 large ear of corn (about; 2 cloves garlic, minced; 158 milliliters crema, crème fraîche or heavy (whipping) cream; 2 larges fresh poblano chiles; 57 grams 1/2 cup (about Mexican queso fresco or other crumbly fresh cheese like salted pressed farmers cheese or feta; 4 servings Salt to taste; 2 Tbsps vegetable oil; 1 medium white onion, chopped; 680 grams medium (about zucchini, cut into ½-inch cubes (about 5 cups total)

Rick Bayless's Zucchini, Corn, and Poblano Tacos is a gluten free and vegetarian main course. This recipe serves 4. One serving contains 701 calories, 18g of protein, and 31g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of mexican queso fresco, onion, kernels cut from 1 ear of corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a large (5 quart) pot, heat the oil over medium until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onion and cook, stirring often, until golden, 8-10 minutes.

Ingredients you will need

Onion

Add the garlic for the last minute of cooking.

Ingredients you will need

Garlic

Meanwhile, puree the tomatoes in a food processor and set aside.

Ingredients you will need

Tomato

Equipment you will use

Food Processor

Over an open flame or under a broiler, roast the poblano until the skin is charred all over, then put in a bowl and cover until the skin steams and loosens. Slip it off, rinse the flesh, and slice into thin strips.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

Bowl

When the onion is finished cooking, add the tomato puree, cover, and cook, stirring often, until thickened slightly.

Ingredients you will need

Tomato Puree

Onion

Raise the heat to medium high and add the poblanos, corn, zucchini, cilantro, and crema (or substitute). Stir well to combine (adding a little water if necessary) and cook until the zucchini is soft but not mushy. Season to taste with salt.

Ingredients you will need

Cilantro

Poblano Pepper

Zucchini

Mexican Crema

Water

Corn

Salt

Transfer to a serving bowl and top with the crumbled cheee.

Equipment you will use

Bowl

Serve with warm tortillas and more cheese for passing.

Ingredients you will need

Tortilla

Cheese

Equipment

Ingredients

Servings:

454grams

fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained 24

fresh, warm corn tortillas 237milliliters

kernels cut from 1 large ear of corn (about 2cloves

garlic, minced 158milliliters

crema, crème fraîche or heavy (whipping) cream 2larges

fresh poblano chiles 57grams

1/2 cup (about Mexican queso fresco or other crumbly fresh cheese like salted pressed farmer's cheese or feta 4servings

Salt to taste 2Tbsps

vegetable oil 1medium

white onion, chopped 680grams

medium (about zucchini, cut into ½-inch cubes (about 5 cups total)

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 Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.