Mushroom, Rajas, and Corn Tacos with Queso Fresco

Ingredients

• 3 poblano chiles
• 1 cup fresh corn kernels
• 1 1/2 tablespoons olive oil
• Kosher salt and black pepper
• 1/2 white onion, chopped
• 1 garlic clove, thinly sliced
• 6 ounces cremini mushrooms, stems removed and quartered
• 6 fresh epazote leaves, chopped
• 1/2 cup queso freso, cut into cubes
• 6 warm corn tortillas

Directions

1. Blister the poblano skins directly over a burner, turning them until they’re blackened all the way around. Drop the charred chiles into a plastic bag and leave them to steam for 15 minutes, then rub off the dark skins and remove the stems and seeds. Chop the chiles into dice.
2. In a bowl, stir together 1 teaspoon of the oil, the corn, and a pinch of salt. Warm a large skillet over medium-high heat, and when it’s ready, add the corn. Shake or spread it into a single layer, then leave it alone for 30 seconds to 1 minute, until it picks up a little char. Scoop the corn into a bowl and keep it nearby.
3. Add 2 teaspoons of oil to the same empty skillet. Keep the heat at medium-high, then stir in the onion and the chiles. Cook until the mixture starts to take on color, then move it into the bowl with the corn.
4. Add the remaining oil to the skillet, lower the heat to medium, and stir in the mushrooms and garlic. Cook until the mushrooms are ready, about 3 minutes, then return the corn, onion, and chiles to the pan.
5. When the filling is thoroughly heated, take the skillet off the heat. Stir in the epazote, a few grinds of black pepper, and the queso fresco, tossing until everything is evenly mixed.
6. Spoon the filling into warm corn tortillas and add salsa to taste.