Ingredients
- 2 Anaheim chiles
- 1 poblano chile
- 1 cup fresh corn (about 1 ear)
- 1 1⁄2 tablespoons olive oil
- salt
- 1⁄2 white onion, cut into 1⁄2 inch dice
- 1 garlic clove, thinly sliced
- 6 oz cremini or white button mushrooms, trimmed and quartered
- 6 fresh epazote leaves chopped (about 1 tablespoon)
- Fresh-ground black pepper
- 1⁄2 cup queso fresco, cut into small cubes
- 6 warm tortillas
- Salsa Quemada
- 1⁄4 cup grated cotixa or anejo cheese
- cilantro sprigs