Charred Chile, Corn, and Zucchini Tacos
From Keys to the Kitchen by Aida Mollenkamp.- Ingredients:
- Zucchini-Chile Filling:
- 4 poblano chiles
- 2 Tbsp. canola, grapeseed, or peanut oil
- 3/4 c. fresh corn kernels
- Kosher salt
- Freshly ground black pepper
- 1 yellow onion, finely chopped
- 3 garlic cloves, thinly sliced
- 12 oz. zucchini, trimmed, halved lengthwise, and thinly sliced crosswise
- 1/2 c. low sodium vegetable broth
- 2 Tbsp. finely chopped fresh cilantro or oregano leaves
- Tacos:
- 8 to 10 small corn tortillas, warmed
- Tomatillo salsa, for garnish (optional)
- Crumbled cotija cheese, for garnish (optional)
- Creme fraiche, crema, or sour cream, for garnish (optional)
- Avocado, for garnish (optional)
For the filling:
Heat the broiler and arrange a rack in the upper third. Place the chiles on a baking sheet and set under the broiler. Char, turning occasionally, until black and blistered all over, about 5 minutes. Place the chiles in a bowl and cover with plastic wrap for 5 minutes. Peel the chiles by rubbing the skins under running water. Trim off the chile tops, remove the seeds, halve lengthwise, and cut into strips that are 1/2 in. wide. Set aside.
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the corn and cook, stirring rarely, until toasted, about 5 minutes. Season with salt and set the corn aside.
Return the pan to the stove over medium-high heat and add the remaining tablespoon of oil. When it shimmers, add the onion and cook until softened, about 3 minutes. Add the garlic, chiles, zucchini, and broth and bring to a boil. Decrease the heat to medium-low. Cook until the zucchini is fork-tender and the liquid reduces enough to just coat the vegetables, about 10 minutes.
Stir in the corn and herbs, season with salt and freshly ground pepper and remove from the heat.
For the tacos:
Divide the mixture among warm tortillas and top, as desired, with your choice of garnishes.
Yield: 8 to 10 tacos.