Mexican-Style Zucchini Tacos
1 tablespoon EVOO or EVCO
1 medium white onion, chopped
2 garlic cloves, peeled and finely chopped
1 pound ripe tomatoes, roughly chopped (6 to 8 Italian-plum or 2 medium- large round)
2 large fresh poblano chiles
1 cup fresh corn kernels (about one ear of corn)
4 medium zucchini cut into 1/2" cubes (about 1 1/2 pounds or 5 cups)
3 tablespoons chopped fresh cilantro
2/3 cup pureed white or pinto beans
Salt
1/2 cup Mexican queso fresco or other crumbly fresh cheese-like salted, pressed farmer's cheese
or feta, or FF cheese
24 fresh, warm corn tortillas or corn thins
Preparing the flavor base: Measure the oil into a large, 12" skillet set over medium-high heat.
Add the onion and cook, stirring frequently, until richly browned, about 8 minutes. While the
onion is cooking, coarsely puree the tomatoes in a food processor or blender. Add the garlic to
the browned onion, cook 1 minute, stirring, then add the tomatoes. Reduce the heat to medium-low,
cover the skillet and cook, stirring occasionally, for 5 minutes. Remove from the heat.
Roasting the chiles: Roast the poblanos directly over a gas flame or on a sheet 4" below a very
hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5
minutes for open flame, about 10 minutes for a broiler. Cover with a kitchen towel and let stand
5 minutes. Rub off the blackened skin then pull out the stem and seed pod. Rinse briefly to
remove stray seeds and bits of skin. Slice into 1/2" strips.
Finishing the dish: Uncover the skillet and raise the heat to medium-high. Stir in the poblanos,
corn, zucchini, cilantro and the bean puree. Cook, stirring frequently, until the zucchini is
crisp-tender and the liquid has thickened enough to coat the vegetables nicely, about 8 minutes.
Taste and season with salt, usually about 1 teaspoon. Serve in a decorative bowl, sprinkle with
the crumbled cheese and pass the corn thins or hot tortillas separately for do-it-yourself tacos.
Serves 6 (makes about 6 cups for 24 tacos).
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I haven't tried this recipe yet, but I plan to make it as soon as I get some corn thins. I may cut down the EVOO more or use EVCO (coconut oil) I do love zucchini!
