Mexican-Style 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.