Rick Bayless's Zucchini, Corn, and Poblano Tacos

Ingredients

• 2 tablespoons vegetable oil
• 1 medium white onion, chopped
• 1 pound fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained
• 2 cloves garlic, minced
• 2 large fresh poblano chiles
• kernels cut from 1 large ear of corn
• 4 medium zucchini, cut into ½-inch cubes
• 1 sprig fresh epazote, leaves removed or roughly chopped, or 3 tablespoons chopped fresh cilantro
• 2/3 cup crema, crème fraîche or heavy cream
• Salt to taste
• 1/2 cup Mexican queso fresco or other crumbly fresh cheese like salted pressed farmer's cheese or feta
• 24 fresh, warm corn tortillas

Directions

1. In a large (5 quart) pot, heat the oil over medium until shimmering. Add the onion and cook, stirring often, until golden, 8-10 minutes. Add the garlic for the last minute of cooking.
2. Meanwhile, puree the tomatoes in a food processor and set aside.
3. Over an open flame or under a broiler, roast the poblano until the skin is charred all over, then put in a bowl and cover until the skin steams and loosens. Slip it off, rinse the flesh, and slice into thin strips.
4. When the onion is finished cooking, add the tomato puree, cover, and cook, stirring often, until thickened slightly.
5. Raise the heat to medium high and add the poblanos, corn, zucchini, cilantro, and crema (or substitute). Stir well to combine (adding a little water if necessary) and cook until the zucchini is soft but not mushy. Season to taste with salt.
6. Transfer to a serving bowl and top with the crumbled cheee. Serve with warm tortillas and more cheese for passing.