Swiss Chard (or Spinach) Tacos with Caramelized Onion, Fresh Cheese and Red Chile (Tacos de Acelgas (o Espinacas) con Cebolla Caramelizada, Queso Fresco y Chile Rojo)
- Cuisine
- Mexican
Ingredients
- 12 ounce bunch of Swiss chard (or collard, mustard or beet greens), thick lower stems cut off OR 10 ounces of cleaned spinach, lamb’s quarters or amaranth greens (about 6 loosely packed cups)
- 1 1/2 tablespoons vegetable oil, olive oil, fresh rendered lard or bacon drippings
- 1 large white or red onion, sliced ¼ inch thick
- 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
- About 1 teaspoon chile flakes
- 1/2 cup chicken broth, vegetable broth or water
- Salt
- 12 warm corn tortillas
- About 3/4 cup Chipotle Salsa
- 1 cup (4 ounces) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese for serving
Steps
- 1
Cut the chard crosswise in ½-inch slices (small spinach, lamb’s quarters and amaranth leaves can be left whole). In a very large (12-inch) skillet, heat the oil (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 and chile flakes, stir for a few seconds until aromatic, then add the broth or water, 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 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.
Source: rickbayless.com·Own this recipe or photo? Request removal