Dinner Tonight: Mushroom Rajas and Corn Tacos with Queso Fresco Recipe

Ingredients

• 3 poblano chiles
• 1 cup fresh corn kernels (from 1 ear or so)
• 1 1/2 tablespoons olive oil
• Kosher salt and black pepper
• 1/2 white onion, chopped
• 1 garlic clove, thinly sliced
• 6 ounces cremini mushrooms, stems removed and quartered
• 6 fresh epazote leaves, chopped
• 1/2 cup queso freso, cut into cubes
• 6 warm corn tortillas

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