Seared Zucchini Tacos

Steps

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1. 1
   Prepare all ingredients: cut calabacitas into chunks, mince onion and garlic, and roughly chop tomatoes before blending them smooth. Remove corn kernels from the cob and roast, then peel and dice the poblano pepper.
   ▶ ≈1:45
2. 2
   Heat a large skillet over medium-high heat and coat with olive or vegetable oil. Add the calabacitas pieces to the pan and cook for 3–4 minutes, stirring frequently, until nicely browned on the outside.
   ▶ ≈2:57
3. 3
   Remove the browned calabacitas from the pan and season with salt. Retain the fat in the pan for cooking the remaining vegetables.
   ▶ ≈4:36
4. 4
   Add diced onion to the pan and stir for 4–5 minutes until softened and beginning to brown.
   ▶ ≈5:18
5. 5
   Add minced garlic when the onions are softened and stir for about 30 seconds until fragrant, being careful not to let it burn.
   ▶ ≈6:05
6. 6
   Stir in the roasted poblano pepper chunks and corn kernels, then pour in the tomato puree. Cook, stirring occasionally, until the mixture reduces to a thick, paste-like consistency.
   ▶ ≈6:39
7. 7
   Return the seared calabacitas to the pan and stir in about ½ cup of crema (adjust to your taste), stirring until the cream is melted and incorporated.
   ▶ ≈7:41
8. 8
   Remove from heat and finish with finely chopped fresh epazote or cilantro as a final herb garnish. Taste and adjust seasoning with additional salt as needed.
   ▶ ≈8:38
9. 9
   Spoon the mixture onto warm corn tortillas and optionally top with crumbled queso fresco. Serve hot.
   ▶ ≈9:57