{"id":1769,"date":"2010-03-09T08:43:48","date_gmt":"2010-03-09T16:43:48","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1769"},"modified":"2010-03-09T08:43:48","modified_gmt":"2010-03-09T16:43:48","slug":"mexican-style-zucchini-tacos","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1769","title":{"rendered":"Mexican Style Zucchini Tacos"},"content":{"rendered":"

From Recipes from America\u2019s Small Farms<\/em><\/strong>\u00a0<\/em><\/p>\n

1 \u00bd TBSP vegetable oil<\/p>\n

1 medium white onion, chopped<\/p>\n

2 medium to large tomatoes, chopped<\/p>\n

2 garlic cloves, minced<\/p>\n

2 large fresh poblano chiles<\/p>\n

Kernel from 1 ear of corn<\/p>\n

4 medium zucchini or yellow squash, cut into \u00bd inch cubes<\/p>\n

3 TBSP chopped fresh cilantro<\/p>\n

2\/3 cup heavy cream<\/p>\n

Salt to taste<\/p>\n

\u00bd cup Mexican queso fresco (or salted pressed farmers cheese or feta) crumbled<\/p>\n

24 fresh, warm corn tortillas<\/p>\n

Preparing the flavoring base:\u00a0 Measure the oil into a large skillet set over medium-high heat.\u00a0 Add the onion and cook, stirring frequently, until richly browned, about 8 minutes.\u00a0 While the onion is cooking coarsely puree the tomatoes in a food processor or blender.\u00a0 Add the garlic to browned onion, cook for 1 minute, stirring, then add the tomatoes.\u00a0 Reduce the heat to medium low, cover the skillet, and cook, stirring occasionally, for 5 minutes.\u00a0 Remove from the heat.<\/p>\n

Roasting the chiles:\u00a0 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.\u00a0 Cover with a kitchen towel and let stand for 5 minutes.\u00a0 Rub off blackened skins, then pull out the seeds and stems.\u00a0 Rinse briefly.\u00a0 Slice into \u00bc inch strips.<\/p>\n

Finishing the dish:\u00a0 Uncover the skillet and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, cilantro, and heavy cream.\u00a0 Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coast the vegetables nicely, about 8 minutes.\u00a0 Taste and season with salt.\u00a0 Serve with the corn tortillas and crumbled cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"

From Recipes from America\u2019s Small Farms\u00a0 1 \u00bd 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 \u00bd inch cubes 3 TBSP chopped fresh cilantro 2\/3 cup…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":241,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1769","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1769"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1769\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/241"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}