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

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