Saturday, July 17, 2010

Swiss Chard Tacos

We’ve been getting a lot of Swiss Chard the last couple of weeks, so I thought my fellow CSA members might appreciate this unusual recipe for swiss chard tacos. I made them last week and our only complaint was when we ran out of tacos! I bet some grated carrots would go well as well.

I recommend making the salsa ahead if you are using it, so all the flavors are married.

Swiss Chard and Caramelized Onion Tacos

from Mexican Everyday, by Rick Bayless (A highly recommended cookbook for easy, healthy 30 minute recipes). I also used this site because my book wasn't handy

Serves 4

12 oz. bunch of Swiss chard, thick lower stems removed (you can also sub a variety of greens—perhaps even some braised lettuces would do here!)

1 1/2 tbl. oil, lard or bacon drippings (I used olive oil)

1 large onion, thinly sliced (I used 2 red and white onions from last week’s share)

3 garlic cloves, finely chopped

1 tsp. red pepper flakes (or you can also use real chili powder such as ancho chile powder)

1/2 cup chicken or vegetable broth (water works well too)

Salt to taste

12 warm corn tortillas

1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese

Smoky Chipotle Salsa for serving (recipe below, but you can use storebought too)

Slice the chard crosswise into half-inch pieces. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until golden but still crunchy, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until aromatic. Add the broth or water, 1/2 teaspoon salt and the greens. You should get steam rising from the pan immediately. Lower heat and cover. Cook until the greens are almost tender, about five minutes.

Uncover the pan, adjust the heat to medium-high then cook until the mixture is almost dry. Taste and add salt if you think it needs it.

Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa.

Chipotle Salsa

An extremely easy salsa recipe that packs a whole lot of flavor.

3 garlic cloves, peeled

4 medium tomatillos, husked, rinsed and cut in half

2 canned chipotle chilies in adobo (if you want to cut down the spiciness, you can take out the seeds and rinse off the adobo)


Place a large non-stick skillet over medium-high heat. If you don’t use Teflon, add a thin layer of oil to the pan.

Place the garlic and tomatillos (cut side down) in the skillet. Roast for 3-4 minutes. Turn everything over and brown on the other side. Roast for another 3-4 minutes. Tomatillos should be fully soft before you puree.

Place the garlic and tomatillos into a blender or food processor, along with the chilies and 1/4 cup water. Blend to a coarse puree. Taste and adjust salt. A little sugar also helps cut down the tartness of the tomatillos.

Refrigerate before serving and preferably make ahead.

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