El Restaurante Mexicano
Winter 2002
Reprinted from "Tacos: The Santa Fe School of Cooking Series" by Susan Curtis, Daniel Hoyer and R. Allen Smith. Reprinted with permission from Gibbs Smith, Publisher.
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STREET FOODS OF MEXICO Fire-roasted Corn and Poblano Chile Tacos Makes 24 tacos, 8 servings The filling | |||
| 1 | T. butter | ||
| 1/2 | medium white onion, finely diced | ||
| 3 | cloves garlic, peeled and sliced | ||
| 3 | med. to lg. poblano chiles, roasted, peeled, stemmed, seeded, and diced | ||
| 6 | ears fresh white or yellow corn, roasted in the husk until just tender (about 10 minutes over charcoal or 18 minutes in a 425 degree F oven), cooled, husked, and stripped from cobs, or 3-1/2 c. of frozen corn kernels may be substituted | ||
| Dash of salt | |||
| 1 | t. toasted dried Mexican oregano, or 1 t. chopped fresh marjoram | ||
| 3/4 | c. half-and-half, or 2/3 c. heavy cream | ||
| Juice of 1 lime | |||
| 6 | oz. grated Monterey Jack cheese | ||
| 3 | oz. grated Mexican cotija cheese, or substitute Romano or Parmesan cheese | ||
| The tacos | |||
| 2 | T. vegetable oil | ||
| Soft corn tortillas | |||
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Photo by Lois Ellen Frank
Add poblano chiles, corn, salt, and oregano; stir to combine, then add half-and-half. Bring to a boil and reduce heat to simmer. Reduce liquid by half (by a third, if using cream), stirring often.
Add lime juice and cheeses; heat through until bubbly. Mixture will be fairly thick. Preheat griddle, comal, or heavy skillet to a medium-high heat, then brush with a light coating of oil.
Place a few tortillas on the hot skillet; put 1-1/2 tablespoons of filling on top of each tortilla. When tortillas are softened, fold over to make tacos. Cook until golden brown on both sides; place in a cloth-lined basket or serving dish, and cover. Repeat with remaining tacos.
