Mushroom, Rajas, and Corn Taco with Queso Fresco Recipe | Epicurious

Ingredients

• 2 Anaheim chiles
• 1 poblano chile
• 1 cup fresh corn kernels (about 1 ear)
• 1 1/2 tablespoons olive oil
• Kosher salt
• 1/2 white onion, peeled and cut into 1/2-inch dice
• 1 large clove garlic, thinly sliced
• 6 ounces cremini or white button mushrooms, trimmed and quartered
• 6 fresh epazote leaves, chopped (about 1 tablespoon, optional)
• Fresh-ground black pepper
• 1/2 cup queso fresco, cut into small cubes
• 6 warm corn tortillas
• Salsa quemada
• 1/4 cup grated cotixa or añejo cheese
• Cilantro sprigs