Rajas con crema tacos with Mezcal Margaritas
2 Anaheim chilies
1 poblano pepper
2 cups cremini mushrooms sliced
1 cup corn kernels
1 tbsp olive oil
1/2 white onion diced
1 cup crema fresca
Cotixa cheese grated
1 garlic clove minced
Set oven on broil
Halve the Anaheim chilies and poblano pepper and lay on dry baking sheet cut side down. Char pepper skin. Around 10 minutes (Don't burn house down!) Take out and let cool. Remove chard skin. Once cool, dice into strips
Heat pan to medium high. Add oil and pinch of salt. Add corn and spread out kernels. Let sit for 30 seconds to 1 min to blacken then flip for another 10 seconds. Transfer to bowl and set aside.
Lower heat of pan to medium and add more oil. Add the peppers. Cook for 5 minutes while stirring then add onions and season with salt.
Add mushrooms and garlic. Keep uncovered so mushrooms don't get rubbery! Cook for 4 minutes until mushrooms reduce.
Add blackened corn. Stir for a minute then turn off heat.
Add crema fresca but save some to top taco with. Add pepper.
Assemble tacos and finish with cotixa cheese (pecorino can be substituted). Add pico, cilantro sprig and squeeze of lime juice.
Combine corn flour with salt. Mix in water until dough is spongy and still a bit sticky. Add more flour or water if needed. Knead for several minutes and form into golf ball sized balls.
Cut a large Ziplock bag on both sides. Lay corn ball between the two sheets of plastic on the tortillas press. Press down with medium pressure so that the tortillas aren't too thin.
Heat pan on high. Lay tortillas on dry hot pan. Flip after sides are singed or air pockets form 1minute or so each side. Carefully slide tortillas out of pan and then wrap in tea towel.
2 cups Maseca flour
1.5 cups water
1 tsp salt
Spicy Smoked Margarita
1 oz Mezcal
1 oz tequila
3/4 oz fresh lime juice
1/4 Agave Ginger syrup
Mix all ingredients in a shaker tin, add ice, giver a good shake and then strain into a rocks glass with a large cube and salted rim, garnish with a lime wheel
Agave Ginger syrup
One part Fresh juiced ginger root. No need to peel
One part Agave nectar
Pico de Gallo
1 Jalepeno, finely diced
1 medium yellow onion, finely diced
1 lime (juice and zest)
1 mango, roughly chopped
4-5 roma tomatoes, medium diced
2 garlic cloves, minced
1-2 tablespoons cumin
Cracked black pepper to taste
Salt to taste
1/2 cup finely chopped cilantro
Dice tomatoes, onions, and jalepenos - mix together. Add garlic, and season with salt and pepper. Add mango, incorporate, and add cumin. Taste for seasoning. Add zest and juice of 1 lime (tasting for seasoning), and finish by incorporating 1/2 cup of cilantro to pico mixture.