Ingredients
- 3 poblano chiles
- 1 cup fresh corn kernels (from 1 ear or so)
- 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
Description
Serious Eats
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