Tonight's refridge recon brought some corn on the cob, zucchini, tomato puree (from our homegrown tomatoes -- I pureed and froze it a couple weeks ago when we were leaving town), and a couple of lonley tomatillos. Presto change-o -- vegetarian tacos with fresh tomatillo salsa based on a recipe from LA's Lotteria Grill.
First I toasted the corn kernels in a bit of oil and set them aside, next into the skillet were thinly sliced onion which I let cook until soft and when just starting to brown I stirred in a little chopped garlic. Next I added the tomato purée to the onions and let them simmer for 10 minutes or so. Then I added chopped zucchini and let the mixture cook until the zucchini was soft and tender. Just before serving I added in the corn, a pinch of oregano, a little hot sauce, and black pepper and cooked through for a few minutes.
To serve -- spoon the filling into warm corn tortillas (for most people, but flour for James -- he just can't warm up to corn tortillas), top with mild cheese and a drizzle of fresh tomatillo salsa (4-5 tomatillos, jalapeño, 1 small onion, 2 cloves garlic, a handful of cilantro, juice of one lime and just enough water to make it salsa -- all whirled together in the blender).