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Rick Bayless - Frontera Grill/Xoco/Topolobampo
Servings: Makes about 6 cups, filling about 24 tacos, serving 6 as a casual meal
1 ½ tablespoons vegetable oil
1 medium white onion, chopped
1 pound (6 to 8 plum or 2 medium-large round) ripe tomatoes, roughly chopped
OR 2/3 of a 28-ounce can good-quality whole tomatoes in juice, drained
2 garlic cloves, peeled and finely chopped
2 large fresh poblano chiles
The kernels cut from 1 large ear of corn (about 1 cup)
4 medium (about 1 ½ pounds) zucchini-or use the Mexican round or teardrop-shape, light-green calabacitas, cut into ½-inch cubes (about 5 cups of cubes)
The leaves from 1 sprig fresh epazote, roughly chopped
OR 3 tablespoons chopped fresh cilantro
2/3 cup homemade crema, crème fraîche or heavy (whipping) cream
½ cup (about 2 ounces) Mexican queso fresco or other crumbly fresh cheese like salted pressed farmer's cheese or feta
24 fresh, warm corn tortillas
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