Fire-Roasted Corn And Poblano Chile Tacos Recipe

ingredients

Filling
1 tablespoon butter
1/2 medium white onion, finely diced
3 cloves garlic, peeled and sliced
3 medium to large poblano chiles, roasted, peeled, stemmed, seeded, and diced
6 ears fresh white or yellow corn (see note)
OR
3 1/2 cups frozen corn kernels
1 dash salt
1 teaspoon toasted dried Mexican oregano or chopped fresh marjoram
3/4 cup half and half
OR
2/3 cup heavy cream
1 lime, juiced
6 ounces grated Monterey jack cheese
3 ounces grated Mexican cotija cheese or substitute Romano or Parmesan cheese

Tacos
2 tablespoons vegetable oil
8 soft corn tortillas

directions

Heat butter in heavy saute or sauce pan over medium-high heat. Cook onion for 1 to 2 minutes until slightly browned on the edges. Add garlic and saute for 1 more minute.

Add poblano chiles, corn, salt, and oregano and stir to combine, then add half-and-half. Bring to a boil and reduce heat to simmer. Reduce liquid by half, stirring often. Add lime juice and cheeses and heat through until bubbly. Mixture will be fairly thick.

Preheat griddle, comal or heavy skillet to a medium-high heat, then brush with a light coating of oil.

Place a few tortillas on the hot skillet and put 1 1/2 tablespoons of filling on top of each tortilla. When tortillas are softened, fold over to make tacos. Cook until golden brown on both sides and place in a cloth lined basket or serving dish, and cover. Repeat with remaining tacos.

NOTE: Roast in the husk until just tender, about 10 minutes over charcoal or 18 minutes in a 425 degree F oven. Cool, husk, and strip corn from cobs.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Anonymous REVIEW:
August 8, 2014

This recipe is worth the time it takes to prepare! I almost didn't make it because it looked like a lot of work but wow was it good! We normally use flour tortillas in our mex/tex mex food so the method of cooking the corn tortillas was new to me. It gave it a nice crisp texture and was super easy to prepare (not knowing how to prepare them really was why I'd shyed away from recipes using them in the past). I know that fresh is always better but for ease next time I think I will used canned chiles. They get so boiled down and softened that I just don't think you will notice if they are fresh or canned.

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