These Charred Poblano Tacos are "street tacos" made with delicious Poblano peppers, sweet corn and onion. Try this as an appetizer or main course!
This combination of charred poblano peppers, corn and onions would be enough flavor but with the addition of a few other spices and some cheese, this mixture makes a Gr8 appetizer or meal, Charred Poblano Tacos.
Each guest was able to make their own taco adding as much cheese as they wanted.
It is also super easy to pre-make the appetizers by dabbing a spoonful of poblano corn mixture on top of a warm mini tortilla and serving on a warm tray.
Have you ever tried to make your own tortillas? It's easier than you may think. (Though it might be difficult to keep from eating them until time to serve!)
And if you love trying new taco combos, here are a couple other ideas:
- Cajun Shrimp Tacos with Chili Lime Cream
- Grilled Fish Tacos
- Slow Cooker Carnitas - so yummy to wrap these in a warm tortilla!
- Easy Handmade Corn Tortillas
Charred Poblano Tacos
- 2 large poblano peppers, or pasilla pepper
- 2 ears fresh corn, thawed and drained
- 1 small white onion, sliced into thick rings
- 3 Tablespoons olive oil, divided
- 1 - 2 cloves garlic , minced
- 1/2 teaspoon ground cumin
- 1/2 cup chopped cherry tomatoes, chopped, (optional)
- 1/4 teaspoon salt, plus more to taste
- 3 Tablespoons Crema Mexicana, plus more for serving
- 1 Tablespoon fresh lime juice
- 2 Tablespoons chopped cilantro leaves, plus more for serving
- 1/2 cup crumbled Queso Fresco or Cotija Cheese, divided
- 12 small warm tortillas, for serving as an appetizer or 4 large tortillas for an entree. If you are gluten-free, ensure that the tortillas are gluten-free.
- Preheat the outside grill or inside on the stove, preheat a grill pan.
- With 1 1/2 Tablespoons of olive oil, rub or brush the oil on the corn, onion rings and the peppers. Grill the corn and onion rings until grill marks form on all sides and the veggies have softened. Grill the poblano pepper until it is blackened on all sides and softened.
- Transfer the peppers to a large bowl and cover with plastic wrap (or put them in a large ziploc bag and close) and let steam for 10 minutes.
- While the peppers are steaming, cut the corn off the cob and roughly chop the onions.
- Peel off with your hands or the dull side of a knife as much of the charred skin as you can easily get off of the poblanos. Halve them lengthwise and discard the seeds and stems.
- Chop the peppers and add to the corn and onion mixture.
- In a large skillet on medium heat, add the oil. Add the garlic and cumin and cook just until fragrant, about 30 seconds.
- Add pepper, corn and onion mixture. Season with salt and pepper. Cook for 3 to 5 minutes to continue to soften the onion.
- Remove from heat and fold in the tomatoes (if using), Crema Mexicana, lime juice, cilantro and half of the queso fresco.
- Taste and adjust seasoning with additional salt if needed.
- Serve with warm tortillas.
- If you don't want to use an outside grill or grill pan, you could line a baking sheet with foil and roast the peppers, onions, and corn under the broiler.
- If fresh corn is not available, frozen corn (or drained canned) could be used and also charred on the baking sheet under the broiler.
- If you don't have Crema Mexicana (found in the refrigerated section of most grocery stores), it is still delicious served with the rest of the listed ingredients.
Gr8 Do-Ahead Tip:
- You can roast and peel the peppers several days before you need them. After roasting and peeling, wrap tightly and refrigerate or freeze.
- You can also roast the onions and corn a day before serving. Wrap them separately and refrigerate until you are at Step #9 above.