Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Rick's Tacos with Garlicky Mexican Greens 2.8 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 to 10 soft tacos 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. Ingredients 8 to 10 corn tortillas (plus a few extra, in case some break) ½ 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 ¼ inch thick 4 garlic cloves, peeled and finely chopped ¼ cup finely crumbled Mexican queso fresco; queso anejo; dry feta; pressed, salted farmer's cheese; or Parmesan cheese ¾ cup Rick's Essential Roasted Tomatillo Chipotle Salsa Rick's Essential Roasted Tomatillo-Chipotle Salsa Cilantro sprigs, for garnish 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. Rate it Print