Tacos de Rajas de Poblanos and Cooked Red Salsa tacos

By jeff and alli -
My title might be off, but I think that is what my friend said when she made these for us.  These are easy and simple and pretty yummy.  Rees & I both really enjoy the combination of corn and poblanos together.

Ingredients:

Corn tortillas, heated
4 oz of cream cheese, in cubes
3-4 Poblanos
1 zuchinni, diced (optional)
1 cup Frozen or fresh corn
Salt & pepper to taste

Directions:

Roast the peppers or char on the stove top then peal the skin.  There should be some black spots around the pepper before you take them out of the oven.  (i really prefer to do this in advance so the peppers can really cool down before I try to peel the skin off)  Slice the peppers. Saute peppers, corn in a pan with a little bit of oil.  Add cream cheese and stir until the cream cheese has melted and mixed with veggies.  Add salt & pepper to taste.

Spoon mixture inside a tortilla and eat like a taco.

*note: sometimes I like to add a small amount of oregano or cumin for a change and we like that too.


My friend Lilia also made a red salsa to serve in tortillas.  These were good too.

Cooked Red Salsa Tacos

 Ingredients:

 1 pound fresh tomatoes, whole
1 serrano pepper, whole
1 clove of garlic
1/2- 1 cup queso fresco, cubed

Refried beans

Directions:

Boil a few red tomatoes with 1 serrano pepper and 1 clove of garlic, strain from water but save water in case you need to thin out sauce.  Puree it in a blender, salt to taste.  Add more water if you think it is too thick.

Put mixture into a pan and add cubed queso fresco.  Cook on med-low until everything is heated.  The cheese doesn't need to melt.  Spoon refried beans into tortilla along with some red salsa and fold like a taco.  Enjoy.

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