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.