– 2 poblano chiles, halved – 1/2 of a small yellow onion – 1 garlic clove, peeled – 1/4 lb of tomatillos (around 2-3), husked, rinsed, and dried – 1 small jalapeno chile – 1 tsp of ground cumin – 1 tsp of ground coriander – 1 tsp of neutral oil – Kosher salt and black pepper, to taste – 1/2 of a kabocha squash, peeled, seeds removed, and cut into bite-sized pieces – 1/2 tsp of ground of cumin – 1/2 tsp of ground coriander – 1 1/2 tsp of neutral (vegetable, canola, grapeseed) oil – Kosher salt & black pepper, to taste – 8 corn tortillas, 6' in diameter – 1/4 of a red onion, finely chopped – A handful cilantro, chopped – Finely chopped red onion, cilantro, and radish; hot sauce; and lime wedges