Fire-roasted corn and poblano chile tacos from Salsas and Tacos: The Santa Fe School of Cooking (page 88) by Santa Fe School of Cooking and Susan Curtis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted tomatillo salsa; Frijoles charros

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute marjoram for dried Mexican oregano, heavy cream for half and half cream, and Romano cheese or Parmesan cheese for cotija cheese.

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