Mushroom, Rajas, and Corn Tacos with Queso Fresco

• 2 Anaheim chiles
• 1 poblano chile
• 1 cup fresh corn kernels (about 1 ear)
• 1 12 tablespoons olive oil
• Kosher salt
• 12 white onion, peeled and cut into 12-inch dice
• 1 large clove garlic, thinly sliced
• 6 ounces cremini or white button mushrooms, trimmed and quartered
• 6 fresh epazote leaves, chopped (about 1 tablespoon, optional)
• Fresh-ground black pepper
• 12 cup queso fresco, cut into small cubes
• 6 warm corn tortillas
• Salsa Quemada (recipe follows)
• 14 cup grated cotixa or anejo cheese
• Cilantro sprigs
• 5 large Roma tomatoes, whole, not cored or cut in any way
• 1 serrano or jalapeno chile
• 2 cloves garlic, skin on
• 1/4 cup minced white onion
• 1 teaspoon salt, or to taste
• 1/2 bunch cilantro

1. Roast the chiles as for rajas (see Notes) and cut them into 1/2-inch dice.
2. Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
3. In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt.
4. Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds.
5. Have a lid ready in case the kernels begin to pop.
6. Remove the roasted corn from the pan.
7. In the same pan, heat 2 tablespoons of the olive oil.
8. Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown.
9. Season lightly with salt and remove from the pan.
10. Reduce the heat and add the remaining olive oil.
11. Add the garlic and mushrooms.
12. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes.
13. Return the corn and chiles to the pan and stir to reheat.
14. Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.
15. To assemble the tacos, spoon some vegetables onto a tortilla.
16. Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all.
17. Top with a cilantro sprig.
18. For the Salsa Quemada:
19. Make sure your kitchen is well ventilated.
20. Put a piece of aluminum foil in a heavy saute pan(preferably cast iron) and set it over medium-high heat.
21. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft.
22. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
23. Peel the garlic and stem the chile.
24. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro.
25. Pulse until the salsa is smooth and taste for seasoning.
26. The salsa will keep, refrigerated, for several days.
27. Reseason before use.

chiles, chile, fresh corn kernels, olive oil, kosher salt, white onion, clove garlic, cremini, epazote, freshground black pepper, queso fresco, corn tortillas, salsa quemada, anejo cheese, cilantro, tomatoes, serrano, garlic, white onion, salt, cilantro

Taken from www.cookstr.com/recipes/mushroom-rajas-and-corn-tacos-with-queso-fresco (may not work)