FSA Foodies – October 2019

Squash, Corn, Roasted Poblano & Squash Blossom Tacos

Ingredients:

4 poblano chiles, roasted
3 tablespoons olive oil, divided
1 large white onion, sliced 1/4-inch thick
sea salt
2 to 3 garlic cloves, minced
1/2 teaspoon dried oregano
1 pound squash, cubed 1/2-inch thick
12 squash blossoms, stamens and stems removed, sliced into strips
1 cup fresh corn
1/2 to 3/4 cup creme fraiche or Mexican crema (more or less to taste)
12 corn tortillas
feta (or other crumbly hard cheese) for garnish
microgreens (optional) for garnish
lime wedges and hot sauce (made a habanero hot sauce) for serving

Char the poblano peppers: Place the whole peppers over the gas range of your stovetop, turning the peppers every few minutes until charred on all sides (if you don’t have a gas range, you can roast them under the broiler). Place the peppers in a paper bag for 5 to 10 minutes to help loosen the skins. The skins should slide right off. Slice the peppers open, remove the seeds, slice into thin strips.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, season with salt, and saute until browned about 10 minutes. Add the garlic and oregano, and saute another minute or two. Remove from the pan and set aside.

Add another tablespoon of oil to the pan over medium-high heat. When hot, add the squash and saute, turning the pieces frequently until nicely browned. Add the poblano strips, squash blossom strips, corn, and reserved onions. Add the creme fraiche and stir to combine. Continue to cook another couple of minutes, stirring constantly. Taste and season with salt. Add more creme fraiche if you like.

Heat the tortillas (I like to do this over a flame on the gas stovetop). Scoop the vegetable mixture into the warm tortillas. Top with crumbled feta and microgreens (if you like), and serve with lime wedges and hot sauce.

Habanero Hot Sauce

8 habanero chiles
2 garlic cloves, unpeeled
1/4 cup plus 2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt

Place the habaneros and garlic cloves in a dry skillet over medium heat, turning regularly until softened and blackened in spots, about 10 to 15 minutes. Peel the garlic.

Place the chiles, garlic, lime juice, and salt in a high-speed blender. Blend until completely smooth. You can add a little bit of water if too thick. Strain through a mesh strainer. This hot sauce will keep several weeks in an air-tight container in the refrigerator.

Note: depending on your habaneros, this sauce can be quite fiery. However, the sauce will mellow out after a few weeks in the refrigerator. Nonetheless, use sparingly!!!  A few drops is all you need.