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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Ashlyn Cloete
[email protected]I'm not a big fan of mushrooms, but I really liked these tacos. The rajas and corn were delicious and the queso fresco added a nice touch.
TheLightning Shoe
[email protected]These tacos are so good! I love the combination of flavors and textures.
Mariatu D Koroma
[email protected]I made these tacos for a potluck and they were a huge success. Everyone loved them!
Selaelo Portia Matlaisane
[email protected]These tacos are a great way to get your kids to eat their vegetables.
Bristi Aktar
[email protected]I love the simplicity of this recipe. The tacos are delicious and easy to make.
Salin Gurung
[email protected]These tacos are a great way to use up leftover mushrooms and rajas. They're also very affordable and easy to make.
Infp Gamer
[email protected]I've made these tacos several times and they're always a hit. I love the combination of mushrooms, rajas, and corn.
Bathroom Singer
[email protected]I made these tacos for my family and they loved them! The flavors were perfect and the tacos were very filling.
Salman awasali
[email protected]These tacos are delicious and easy to make. I love that I can use fresh or canned ingredients.
JOHN TANDEMA
[email protected]I love this recipe! The tacos are always a hit when I make them.
Boitshepo Dikgole
[email protected]These tacos were easy to make and very flavorful. I will definitely be making them again.
Wedi Khan
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these tacos. The rajas and corn were delicious and the queso fresco added a nice touch.
Etuna Gelovani
[email protected]I made these tacos for a party and they were a hit! Everyone loved them and asked for the recipe.
Justin Noel
[email protected]This was a great recipe for a quick and easy weeknight meal. The tacos were delicious and my family loved them.
Andrew D. Bampoe
[email protected]I loved the flavors in this recipe. The mushrooms and rajas were cooked perfectly, and the corn added a nice sweetness. The queso fresco was a great finishing touch.
Soph Palmer
[email protected]These tacos were amazing! The combination of mushrooms, rajas, and corn was perfect, and the queso fresco added a delicious tang. I will definitely be making these again.