Mexican-Style Zucchini Tacos

Zucchini tacos don't sound terribly satisfying to me, but this recipe is awesome.  It doubles easily if you need to feed a crowd, and you can change the proportions and types of vegetables - more zucchini, less tomato, add bell peppers or carrots...there are endless possibilities!

[from "Mexico One Plate at a Time" by Rick Bayless] 

makes 24 tacos

1 1/2 tbsp vegetable oil

1 medium white onion, chopped

1 pound ripe tomatoes, cores removed and coarsely chopped

2 garlic cloves, peeled and finely chopped

2 pasilla chiles

1 large ear corn, kernels sliced off (about 1 cup)

4 medium zucchini, cut into 1/2" cubes

3 tbsp chopped cilantro 

2/3 cup heavy cream

salt

1/2 cup crumbled queso fresco (I use Casero)

24 corn tortillas, warmed in the oven or on a grill

Heat the oil in a large skillet or Dutch oven over medium-high heat.  Add the onion and cook, stirring, until the onion is browned.  

Puree the the tomatoes in a food processor  while the onions cook.

Add the garlic to the onion and cook for one minute, then add the tomatoes.  Lower the heat to medium-low, cover, and cook for about 5 minutes.   Remove from the heat and set aside.

Roast the chiles over a gas flame, turning occasionally until the skin is charred and blistered.  Place on a plate under a clean kitchen towel and let cool for 5-10 minutes.  Rub off the skin, and remove the stem and seeds.  Slice into 1/4" strips

Set the pan of tomato-onion mixture over medium-high heat and stir in the pasillas, corn, zucchini, cilantro, and crema, and cook until the zucchini is crisp-tender (about 8 minutes).  Stir in about a teaspoon of salt.  

Serve with chopped white onion, chopped cilantro, and warm tortillas, and make your own tacos.