5 Poblano peppers,roasted, peeled, seeded, cut into strips

1/4 Water

 2 cloves Garlic, minced 

1 Onion, white, large, thinly sliced 

½ cup Almonds, raw 

¾ cup Water

1 clove Garlic

¼ cup Almond milk, unsweetened or vegetable oil

1 tbsp. Lemon juice fresh

3 ears Corn, kernels sliced off

½ cup Vegetable stock or broth

Heat a large sauté pan to medium heat, add water. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.

Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.

Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.

Serve with warm corn tortillas.

If you are a no-oil vegan use unsweetened almond milk for the crema, but if you don't mind oil use a mild vegetable oil for a super smooth sauce. If you don't have a high powered blender soak the almonds the night before, peel them the next day, and use only 1/4 - 1/2 cup of water.