From Recipes from America’s Small Farms
1 ½ TBSP vegetable oil
1 medium white onion, chopped
2 medium to large tomatoes, chopped
2 garlic cloves, minced
2 large fresh poblano chiles
Kernel from 1 ear of corn
4 medium zucchini or yellow squash, cut into ½ inch cubes
3 TBSP chopped fresh cilantro
2/3 cup heavy cream
Salt to taste
½ cup Mexican queso fresco (or salted pressed farmers cheese or feta) crumbled
24 fresh, warm corn tortillas
Preparing the flavoring base: Measure the oil into a large skillet set over medium-high heat. Add the onion and cook, stirring frequently, until richly browned, about 8 minutes. While the onion is cooking coarsely puree the tomatoes in a food processor or blender. Add the garlic to browned onion, cook for 1 minute, stirring, then add the tomatoes. Reduce the heat to medium low, cover the skillet, and cook, stirring occasionally, for 5 minutes. Remove from the heat.
Roasting the chiles: Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turn regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flame, about 10 minutes for the broiler. Cover with a kitchen towel and let stand for 5 minutes. Rub off blackened skins, then pull out the seeds and stems. Rinse briefly. Slice into ¼ inch strips.
Finishing the dish: Uncover the skillet and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, cilantro, and heavy cream. Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coast the vegetables nicely, about 8 minutes. Taste and season with salt. Serve with the corn tortillas and crumbled cheese.