Mexican-Style Zucchini Tacos

zucchini tacos
Zucchini tacos don’t sound terribly satisfying to me, but this recipe is awesome.  It doubles easily if you need to feed a crowd, and you can change the proportions and types of vegetables – more zucchini, less tomato, add bell peppers or carrots…there are endless possibilities!

[from “Mexico One Plate at a Time” by Rick Bayless] 

makes 24 tacos

1 1/2 tbsp vegetable oil
1 medium white onion, chopped
1 pound ripe tomatoes, cores removed and coarsely chopped
2 garlic cloves, peeled and finely chopped
2 pasilla chiles
1 large ear corn, kernels sliced off (about 1 cup)
4 medium zucchini, cut into 1/2″ cubes
3 tbsp chopped cilantro 
2/3 cup heavy cream
1/2 cup crumbled queso fresco (I use Casero)

24 corn tortillas, warmed in the oven or on a grill.
Heat the oil in a large skillet or Dutch oven over medium-high heat.  Add the onion and cook, stirring, until the onion is browned.  
Puree the the tomatoes in a food processor  while the onions cook.
Add the garlic to the onion and cook for one minute, then add the tomatoes.  Lower the heat to medium-low, cover, and cook for about 5 minutes.   Remove from the heat and set aside.
Roast the chiles over a gas flame, turning occasionally until the skin is charred and blistered.  Place on a plate under a clean kitchen towel and let cool for 5-10 minutes.  Rub off the skin, and remove the stem and seeds.  Slice into 1/4″ strips
Set the pan of tomato-onion mixture over medium-high heat and stir in the pasillas, corn, zucchini, cilantro, and crema, and cook until the zucchini is crisp-tender (about 8 minutes).  Stir in about a teaspoon of salt.
Serve with chopped white onion, chopped cilantro, and warm tortillas, and make your own tacos.

Blog Widget by LinkWithin

No comments yet to Mexican-Style Zucchini Tacos

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery