Tacos With Garlicky Mexican Greens

Name: Tacos With Garlicky Mexican Greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8-10 soft tacos
Ingredients: 8 -10 corn tortillas (plus a few extra, in case some break); 1/2 teaspoon coarse salt, plus more for blanching; 6 cups loosely packed sliced swiss chard leaves (one 12-ounce bunch, green or red); 1 tablespoon olives or 1 tablespoon vegetable oil; 1 medium white onion, sliced 1/4 inch thick; 4 garlic cloves, peeled and finely chopped; 1/4 cup finely crumbled mexican queso fresco; 3/4 cup red roasted tomatillo salsa with chile, Red Roasted Tomatillo Salsa With Chiles; fresh cilantro, for garnishing

Submitted by zeldaz51

"A Rick Bayless Recipe. These are peasant food in Toluca, Mexico, and are a healthy alternative to tacos filled with fatty meats. I like to serve these with a seviche made with shrimp and scallops, and corn on the cob."

Download

Ready In:: 25mins
Ingredients:: 9
Yields:: 8-10 soft tacos

ingredients

8 -10 corn tortillas (plus a few extra, in case some break)
¹⁄₂ teaspoon coarse salt, plus more for blanching
6 cups loosely packed sliced swiss chard leaves (one 12-ounce bunch, green or red)
1 tablespoon olives or 1 tablespoon vegetable oil
1 medium white onion, sliced 1/4 inch thick
4 garlic cloves, peeled and finely chopped
¹⁄₄ cup finely crumbled mexican queso fresco
³⁄₄ cup red roasted tomatillo salsa with chile, Red Roasted Tomatillo Salsa With Chiles
fresh cilantro, for garnishing

directions

Warm the tortillas: Place a vegetable steamer in a large saucepan filled with 1/2 inch of water. Bring to a boil. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.
Prepare the filling: While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.
In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.
Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese. Serve with the warm tortillas, salsa, and cilantro sprigs.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

View Full Profile