“Perfect summer taco filling from More Mexican Everyday by Rick Baylee’s”
INGREDIENTS
2
Medium fresh Poblanos
2 Tbsps
Olive oil
1/2
Large white onion, sliced 1/4-inch thick
1/2 tsp
Dried Mexican Oregano
3/4 cup
Mexican crema
1/2 tsp
Salt
1 Tbsp
Olive oil
Zucchini cut into 1/2-inch slices and quartered
1 cup
Fresh corn
Mexican crema