- 1 1/2 Tablespoons oil
- 1 medium onion, chopped
- 1 pound ripe tomatoes, roughly chopped OR 2/3 of a 28oz can of whole tomatoes, drained
- 2 garlic cloves, finely chopped
- 2 large fresh poblano peppers
- Kernels from 1 large ear of fresh corn
- 4 medium zucchini, cut into 1/2-inch cubes
- 3 Tablespoons cilantro
- 2/3 cup creme fraiche or heavy cream
- 1/2 cup mexican queso fresco
- fresh, warm tortillas
DirectionsPreparing the flavoring base: Measure the oil into a large 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 for 1 minute, stirring. Then add the tomatoes. Reduce the heat to medium-low, cover, and cook, stirring occasionally for 5 minutes. Remove from heat.
Roasting the peppers: Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is blistered and blackened on all sides. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skins, then pull out the stems and seed pods. Rinse briefly to remove the stray seeds and bits of skin. Slice into 1/4 inch strips. (I skipped the roasting step and just added my peppers to the skillet when I added the garlic. I'll try the roasting next time, but I just needed to cut some corners to save a little time.)
Finishing the dish: Uncover the skillet and raise the heat to medium-high. Stir in the peppers, corn, zucchini, cilantro, and cream. Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coat the veggies nicely, about 8 minutes. Taste and season with salt. Serve in a decorative bowl, sprinkle with cheese, and pass the tortillas separately for do-it-yourself tacos.