Calabacitas a la Mexicana tacos

Cut up the calabacitas; chop the garlic, onion and tomatoes; cut the kernels off the corn; roast and peel the poblano.

Heat a big skillet over medium-high and film the bottom with olive oil.

Saute the calabacitas 3 or 4 minutes, turning regularly, until nicely browned outside.

Remove them, tipping as much fat as possible back into the pan.

Season the browned calabacitas with salt.

Add the onion and stir 4 or 5 minutes until softened and starting to brown.

Meanwhile blend the tomatoes smooth in a blender.

Add the garlic and cook about 30 seconds, until softened and fragrant; do not let it burn.

Add the chopped roasted poblano, the corn and the tomato puree.

Cook down until reduced almost to the consistency of tomato paste.

Stir in about half a cup of crema until melted in.

Return the calabacitas and cook until the base is thick enough to coat them; turn off the heat.

Cut a little herb into a chiffonade and add it as a garnish.

Sprinkle salt over, toss, taste, and add a little more salt.

Spoon onto hot blue corn tortillas and top with a little queso fresco.