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Tostadas with Creamy Roasted Poblanos and Corn recipe | Epicurious.com
EPICURIOUS15Ingredients
60Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 10 poblano chiles
- 2 ears of corn (husked)
- 2 Tbsp. vegetable oil
- 1 white onion (large, thinly sliced)
- 1 tsp. kosher salt (plus more to taste)
- 1/4 cup crema (Mexican salted cream or sour cream)
- 16 corn tortillas (small, or store-bought crispy tostada shells)
- vegetable oil (for frying; if needed)
- kosher salt (if needed)
- 1 1/2 cups black bean spread (Creamy, optional)
- iceberg lettuce
- white onion
- queso fresco
- cilantro leaves
- candy (or deep-fry thermometer)
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