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Mushroom, Rajas, and Corn Tacos with Queso Fresco

Mushroom, Rajas, and Corn Tacos with Queso Fresco Recipe

  • 2 Anaheim chiles
  • 1 poblano chile
  • 1 cup fresh corn kernels (about 1 ear)
  • 1 1⁄2 tablespoons olive oil
  • Kosher salt
  • 1⁄2 white onion, peeled and cut into 1⁄2-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
  • 1⁄2 cup queso fresco, cut into small cubes
  • 6 warm corn tortillas
  • Salsa Quemada (recipe follows)
  • 1⁄4 cup grated cotixa or añejo cheese
  • Cilantro sprigs
  • 5 large Roma tomatoes, whole, not cored or cut in any way
  • 1 serrano or jalapeño chile
  • 2 cloves garlic, skin on
  • 1/4 cup minced white onion
  • 1 teaspoon salt, or to taste
  • 1/2 bunch cilantro
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 178kcal (9%)
Total Fat 8g (13%)
Saturated Fat 3g (16%)
Cholesterol 15mg (5%)
Total Carbohydrate 22g
Dietary Fiber 4g
Sugars 6g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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