- 3-4 poblano peppers (also called pasilla peppers)
- 2 ears of corn, shucked (or sub 2 cups frozen corn, mushrooms or zucchini)
- 1 tbsp olive oil
- 1 white or yellow onion thinly sliced
- 4 garlic cloves roughly chopped
- 2 tbsp jalapeno finely chopped
- 1 tbsp fresh oregano or two tsp dried
- 1/2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 - 1/2 cup Mexican crema or sub sour cream
- 1 lime
- 6 6 inch tortillas
- Preheat grill to med heat (see notes for the stovetop)
- Place whole corn cobs and poblanos on the grill, turning every 3-4 minutes, until lightly charred, and poblanos are blistered and tender, about 15 minutes. Grill the tortillas and wrap in a towel.
- At the same time, saute the onion in a large skillet with the olive oil and half the salt, over medium heat, occasionally stirring, cooking until tender and caramelized about 8 minutes. Scoot them to the side, add more olive oil if needed and add the garlic, jalapeno and oregano, saute 2-3 minutes, then combine. Turn the heat off.
- Place the blistered poblanos in a paper bag or covered bowl, to steam through, about 3-5 minutes.
- Cut the kernels off the corn and add them to the skillet.
- Under cool running water, peel any loose skin off the poblanos (no need to get every bit) and remove the seeds and stem. Lay them flat and cut into thin strips. Add to the skillet.
- Spoon the warm creamy filling into the warm tortillas and top with fresh cilantro and serve with lime wedges.
Charring the corn and peppers gives good flavor here, but it is not mandatory. Instead of using the grill, feel free to saute sliced poblanos until tender. You can also blister the peppers over a gas stove top or broil them in the oven, or roast them ( and peel). Feel free to saute the corn (or char first over a gas burner). Recipe by Feasting at Home