My friend had a dinner party the other night and made these tacos as the main course. The recipe is one of Ricky Bayless's, and I found it online here.
These are easily the most delicious vegetarian tacos I've ever had, and I'm happy to share them. They are quick to prepare and have relatively few ingredients.
Serves ~6
Ingredients:
2 T oil
1 medium white onion, chopped
1lb fresh tomatoes, pureed in the food processor
2 cloves fresh garlic, minced
2 large poblano chiles, roasted
1 c corn
4 medium zucchini, cut into 1/4'' cubes (~5 c)
3 T fresh cilantro, chopped
2/3 c heavy cream or crème fraîchesalt to taste1/2 c queso fresco24 fresh tortillas, warmed
Chop all the veggies, and place the peppers in the oven on broil to roast. Turn frequently. They are done when the skin is browned all around. Remove and place in a paper bag. After 5 minutes, remove from the bag, rub and the skin will come off easily. Cut into slices.
Meanwhile, add the oil to a large pot and heat over M. Add the onion and cook until golden. Add the garlic and cook slightly more. Puree the tomatoes and add to the pot, stirring until the sauce is thickened.
Increase the heat to M/H and add the peppers, corn, zucchini, cilantro, and cream. Stir well and cook until the zucchini is soft. Season with salt, to taste.
Heat the tortillas in the oven. When warm, remove and fill with zucchini mixture. Sprinkle with cheese and fresh cilantro.
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