Makes 8 tacos
8 white corn tortillas (16 if you want sturdier tacos)
1 cup cotija cheese, grated
3 cups white rice, steamed
5 ears of corn, charred (method below)
1-2 roasted poblano peppers, lightly oiled (method below)
Pico de gallo (recipe below)
Salt to taste
On a grill or open flame, roast corn until just charred, moving it so it roasts evenly on all sides. Let cool, and cut of the cob. Lightly season with salt.
On a grill or open flame, roast the poblano peppers until heavily charred, and place into a bowl to cool. Using a paper towel, scrape the blackened skin off the cooled poblanos, and remove the stem and seeds. Chop into small pieces and mix into the roasted corn.
Pico de gallo
3 large, ripe, tomatoes, diced
1 lime, juiced
1 bunch cilantro, chopped
1 tbsp red onion, minced
To build the tacos:
Place a couple tablespoons of steamed rice in the tortillas, then top with the roasted corn and poblano mixture. Add grated cotija cheese and pico de gallo on top.
Optional toppings: Avocado Slices, Radish Slices