Mushroom, Rajas, and Corn Taco with Queso Fresco from Amor y Tacos by Deborah Schneider

Ingredients

• ½ cup queso fresco, cut into small cubes
• Fresh-ground black pepper
• Salsa quemada
• 6 warm corn tortillas
• 6 ounces cremini or white button mushrooms, trimmed and quartered
• 1 large clove garlic, thinly sliced
• 6 fresh epazote leaves, chopped (about 1 tablespoon, optional)
• 1½ tablespoons olive oil
• 1 cup fresh corn kernels (about 1 ear)
• ½ white onion, peeled and cut into ½-inch dice
• Kosher salt
• 1 poblano chile
• 2 Anaheim chiles
• ¼ cup grated cotixa or añejo cheese
• Cilantro sprigs