Chorizo and Charred Vegetable Tacos

Chorizo and Charred Vegetable Tacos

2 poblano peppers
2 large zucchini, sliced (I cut mine into ~3" long and 1/2" wide "sticks")
4 oz mushrooms, sliced (I used portobellos because I wanted all my slices to be long)
1 medium onion, sliced thinly
1-2 ears of fresh corn
2 tbsp corn oil
salt and pepper to taste

1 lb chorizo

1/4 cup cotija cheese, grated

1/2 cup sour cream
1/2 cup homemade or purchased roasted tomatillo salsa

warm corn tortillas

optional:

sliced tomato, lettuce, finely minced onion and cilantro

Combine the sour cream and tomatillo salsa. Set aside.

On a very hot comal or grill, cook the poblano peppers until the skin is completely charred and black. When cool, remove the skin and slice into long strips. Cook the corn in the same manner, but only until spots are blackened, but not burnt. Slice the corn off the cob and set aside.

In a large skillet, heat the corn oil until it's very hot. Add the onion, zucchini, and mushrooms. When they begin to soften, add the sliced peppers. Continue to cook, seasoning to taste with salt and pepper, until soft and cooked through. Add the corn.

Meanwhile, cook the chorizo till it's cooked through. Drain of any fat.

To assemble, place approximately 2 tbsp of chorizo, and a big spoonful of the veggie mixture into warmed corn tortillas. Sprinkle with cheese and top with about 2 tsp of the sour cream mixture, as well as other desired toppings.