Rick's Tacos with Garlicky Mexican Greens
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.
Martha Stewart Living, August 2002
Yield Makes 8 to 10 soft tacos
- 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 (http://www.marthastewart.com/256427/ricks-essential-roasted-tomatillo-chipot)
- Cilantro sprigs, for garnish
- 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.
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