OK, this week’s Taco Tuesday takes me back to my time as a student living in Mexico City, where this mixture of tatume squash and roasted poblano in a tomato-crema sauce quickly became my go-to order at the taqueíra down the street.
Nostalgia aside, it’s still one of my favorite tacos of all time.
It all starts with the flavoring base, a simply satisfying tomato-onion-garlic mixture that serves as the foundation for the roasted chiles, corn and herbs. A big dollop of Mexican crema lends the mixture an irresistible richness. (If you stir it in al the very last moment, Greek yogurt can stand in for the crema.)
These are downright perfect as a vegetable option for dinner, but if your crowd is more carnivorous, these will be be super good with the addition of small pieces of pork tenderloin (simmered along with the with the squash), shredded rotisserie chicken or, of course, some crispy fried bacon.
Get the recipe: http://www.rickbayless.com/recipe/mexican-style-zucchini-tacos/
Mexican recipes by Chef Rick Bayless: http://ow.ly/W61lI