Swiss Chard (or Other Greens) Tacos with Caramelized Onion, Fresh Cheese and Árbol Chile Salsa (Tacos de Acelgas (u Otros Quelites) con Cebolla Caramelizado, Queso Fresco y Salsa de Chile de Árbol)

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Ingredients

One 12-ounce bunch of Swiss chard (or collard, mustard or beet greens), thick lower stems cut off --OR-- 10 ounces of cleaned spinach, or the leaves of lamb’s quarters or amaranth greens (about 6 loosely packed cups)
2 tablespoons fresh-rendered pork lard (or bacon drippings), vegetable oil or olive oil
2 medium white or red onions, sliced ¼ inch thick
3 garlic cloves, finely chopped
1/2 to 3/4 cup chicken broth, vegetable broth or water
Salt
12 warm corn tortillas
About 3/4 cup Bold Árbol Chile Salsa (recipe linked above) or other red chile salsa
1 cup (4 ounces) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese

1
Cut the chard (or other bunched greens) crosswise in ½-inch slices; small spinach, lamb’s quarters and amaranth leaves can be left whole. Rinse the greens and spin dry. In a very large (12-inch) skillet, heat the lard (or its stand-in) over medium-high. Add the onion and cook, stirring frequently, until browned but still crunchy, about 4 to 5 minutes. Add the garlic, stir for a few seconds until aromatic, then add the broth or water (½ cup for quick-cooking greens, ¾ cup for those that take longer), ½ teaspoon salt and the greens. Reduce the heat to medium-low, cover the pan (if you don’t have a lid, a cookie sheet works well) and cook until the greens are almost tender, anywhere from 2 minutes for tender spinach and amaranth greens to 7 or 8 minutes for lamb’s quarters or thick collard greens. Swiss chard needs about 5 minutes.
2
Uncover the pan, raise the temperature to medium-high and cook, stirring continually, until the mixture is nearly dry. Taste and season with additional salt if you think necessary.
3
Serve with warm tortillas, salsa and crumbled cheese for making soft tacos.