Mushroom, Rajas, & Corn Taco

By Deborah Schneider
Number of Servings
Makes 6 large tacos
Recipe Source
Amor y Tacos by Deborah Schneider ($18.95, Harry N. Abrams, 2010)
Ingredients
  • 2 Anaheim chiles
  • 1 poblano chile
  • 1 cup fresh corn (about 1 ear)
  • 1 1⁄2 tablespoons olive oil
  • salt
  • 1⁄2 white onion, cut into 1⁄2 inch dice
  • 1 garlic clove, thinly sliced
  • 6 oz cremini or white button mushrooms, trimmed and quartered
  • 6 fresh epazote leaves chopped (about 1 tablespoon)
  • Fresh-ground black pepper
  • 1⁄2 cup queso fresco, cut into small cubes
  • 6 warm tortillas
  • Salsa Quemada
  • 1⁄4 cup grated cotixa or anejo cheese
  • cilantro sprigs
Directions
  1. Roast the chiles 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 smokey flavor. Cut peppers 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 heat and stir in the epazote, if using, black pepper, and queso fresco.
  7. To assemble 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.
Contributor

Deborah Schneider

Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta, Amor y Tacos, ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006; and is the coauthor of Williams-Sonoma's Essentials of Latin Cooking.

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