Subj : Grilled Zucchini and Corn Tacos
To   : All
From : Ben Collver
Date : Mon Nov 27 2023 11:08:57

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Zucchini And Corn Tacos With Quick-Pickled Chiles
 Categories: Mexican
      Yield: 4 Servings

MMMMM---------------------------SAZON--------------------------------
    1/2 ts Fine sea salt or table salt
    1/2 ts Ground cumin
    1/2 ts Dried oregano
    1/4 ts Onion or garlic powder
    1/4 ts Hot paprika or ground black
           -pepper

MMMMM----------------------PICKLED PEPPERS---------------------------
      2    Fresno or jalapeño chiles;
           -seeded; ribbed and sliced
    1/3 c  White vinegar
    1/2 ts Fine sea salt
    1/2 ts Granulated sugar; (optional)

MMMMM-----------------------REFRIED PINTOS----------------------------
      3 tb Coconut or olive oil
    1/4 sm White or yellow onion;
           -grated
      2 cl Garlic; minced or finely
           -grated
      1 ts Sazon
     15 oz Can pinto beans; drained and
           -rinsed
      2 tb Fresh lime juice; (from 1 to
           -2 limes)
           Salt; to taste; (optional)
           Freshly ground black pepper;
           -(optional)

MMMMM---------------------ZUCCHINI AND CORN--------------------------
      4    Scallions
      2 md Zucchini; halved lengthwise;
           -(or quartered, if thick)
      2    Ears of corn; husked
      2 tb Olive oil
      2 ts Sazon

MMMMM---------------------------TACOS--------------------------------
      8 sm Tortillas; (flour or corn);
           -up to 10, steamed or warmed
           -in a skillet
           Lime wedges
           Cotija or feta cheese;
           -crumbled -OR-
           Sour cream or yogurt
           Fresh cilantro sprigs

  Total time: 45 minutes

  Pickled Peppers:

  In a small bowl, stir together the chiles, vinegar, salt and sugar, if
  using.

  Refried Pintos:

  In a small skillet over medium heat, heat the oil until it shimmers.
  Add the onion and garlic and cook, stirring constantly, until it
  begins to brown, about 2 minutes. Stir in the sazon and the beans,
  and using a fork, mash the beans into a rough paste. Stir in the lime
  juice, remove from heat and taste, adding salt and pepper if desired.

  Zucchini and Corn:

  If using a gas grill, preheat it to medium, or 350 to 400 degrees F.
  If grilling over charcoal, use a grill thermometer or use the hand
  method: If you can hold your hand an inch from the grill for about
  six seconds, the grill should be around 350 degrees F.

  In a large bowl, combine the scallions, zucchini, corn, olive oil and
  sazon. Use your hands to rub the oil and seasoning over every piece.
  Place the vegetables on the grill perpendicular to the grates and
  cook until lightly charred on all sides, about 10 minutes. Remove
  from the grill and let sit until cool enough to handle but still
  warm, then roughly chop the scallions and zucchini, and scrape the
  corn off the cob. In a medium bowl, mix the chopped vegetables
  together.

  Tacos:

  To serve, spread a thin layer of refried beans onto each tortilla.
  Top with a mound of the chopped grilled vegetables, a few pieces of
  pickled chile, cheese, sour cream or yogurt, a squeeze of lime and a
  few cilantro sprigs, or as desired.

  Recipe FROM: <https://www.washingtonpost.com/recipes/
  grilled-zucchini-and-corn-tacos-quick-pickled-chiles/>

  Recipe by G. Daniela Galarza

MMMMM

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