This super-fast and filling weeknight dinner will get the whole family excited for taco Tuesday. Peppery mustard greens give the chorizo filling an extra kick, in addition to bringing nutritious leafy greens to the table. 

Martha Stewart Living, November 2021

Gallery

Credit: Nico Schinco

Recipe Summary

prep:
20 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook garlic in 1 tablespoon oil over medium-high heat until sizzling. Add greens; season with salt and cook until just wilted. Transfer to a plate. Add remaining 2 tablespoons oil, chorizo, 1/4 cup onion, and cilantro stems to skillet; season with salt and pepper. Cook, breaking up chorizo with the back of a spoon, until cooked through and edges begin to crisp, 6 to 8 minutes. Stir in salsa, 2 tablespoons water, and wilted greens. Check seasoning.

    Advertisement
  • Stir together remaining 1/4 cup onion and cilantro leaves. Blister tortillas over an open flame; transfer to a clean kitchen towel to keep warm. Serve chorizo and greens with tortillas, onion-cilantro mixture, sour cream, jalapeños, and more salsa verde.

Cook's Notes

To get smoky, charred tortillas that won't dry out, blister them over a gas burner. Then wrap them in a clean dish towel to keep them warm and pliable.

Advertisement

Reviews