Fire-roasted Corn And Poblano Tacos

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 tablespoon butter
• 1 small onion, finely diced
• 2 cloves garlic, peeled,sliced
• 1 large poblano chile, roasted,peeled,seeded,diced
• 3 ears fresh corn, roasted in husks until just tender about 10 minutes over charcoal,or 18 minutes in a 425 oven,cooled or 2 cups frozen corn kernels, roasted in single layer in oven,if you must
• 1 dash salt
• 1 teaspoon toasted dried mexican oregano (or marjoram)
• 1 lime, juice of
• 4 ounces chihuahua cheese, grated (or substitute muenster)
• 2 ounces grated cotija cheese or 2 ounces anejo cheese (or romano or parmesan cheese)
• 1 tablespoon vegetable oil
• 12 corn tortillas (as fresh as possible)
• lime wedge (to garnish) (optional)

Recipe

• 1 heat butter in heavy saute pan over medium heat.
• 2 cook onion for 1 minute, until slightly brown on the edges.
• 3 add garlic and saute 1 minute more.
• 4 add poblano, corn, salt, and oregano.
• 5 remove from heat and stir to combine.
• 6 add lime juice and cheeses, reserving some chihuahua cheese for garnish.
• 7 stir.
• 8 brush a griddle, comal or heavy skillet with a light coating of oil.
• 9 bring to medium heat.
• 10 place a tortilla (or a few if they fit) on the hot surface.
• 11 fill tortillas on one half.
• 12 when softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
• 13 keep warm in oven until all are finished.
• 14 garnish with reserved chihuahua cheese and lime wedges.