Tacos With Garlicky Mexican Greens Recipes

RICK'S TACOS WITH GARLICKY MEXICAN GREENS

Rick's Tacos with Garlicky Mexican Greens image

These tacos are a favorite of chef Rick Bayless, who first tasted them at a market stall in Toluca, Mexico, where they're considered to be good, old-fashioned peasant food.

Provided by Martha Stewart

Yield Makes 8 to 10 soft tacos

Number Of Ingredients 9

Ingredients

8 to 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 green or red chard leaves (one 12-ounce bunch)
1 tablespoon olive or 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; queso anejo; dry feta; pressed, salted farmer's cheese; or Parmesan cheese
3/4 cup Rick's Essential Roasted Tomatillo Chipotle Salsa Rick's Essential Roasted Tomatillo-Chipotle Salsa
Cilantro sprigs, for garnish

Steps:

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.

TACOS WITH GARLICKY MEXICAN GREENS

Tacos With Garlicky Mexican Greens image

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.

Provided by zeldaz51

Categories Mexican

Time 25m

Yield 8-10 soft tacos

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 71.9, Fat 0.9, SaturatedFat 0.1, Sodium 223.1, Carbohydrate 14.9, Fiber 2.5, Sugar 1.8, Protein 2.4

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