Squash Blossom & Corn Tacos
Preheat broiler to high. Line a baking sheet with foil.Advertisement
Arrange poblanos on the prepared pan and broil 4 inches from the heat source, turning often, until evenly blistered and blackened, 10 to 12 minutes. (Be careful not to char the flesh--only the skin.) Cover with a clean kitchen towel and let steam for 5 minutes. Rub off the blackened skin. Tear the poblanos open and remove the stems and seeds. Give them a quick rinse to remove any stray seeds. Cut into 1/4-inch-wide strips, about 2 inches long.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned but still a little crunchy, 7 to 10 minutes. Add garlic and oregano and cook until fragrant, about 1 minute. Transfer to a bowl.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat until shimmering. Add squash and cook, stirring and turning the pieces frequently, until lightly browned, about 8 minutes. Add corn, squash blossoms, the reserved poblanos and the onion mixture. Stir in crema (or crème fraîche). Cook, stirring constantly, until the cream has thickened enough to coat the mixture nicely, 2 to 3 minutes. Season with salt.
Serve the squash mixture in tortillas, topped with cheese.
Tip: Mexican crema is a tangy-sweet cultured cream with a taste and texture in between sour cream and crème fraîche. It's increasingly available at well-stocked supermarkets, or find it at Latin markets.
3 1/2 fat, 1 1/2 starch, 1 1/2 vegetable