Ricks Tacos With Garlicky Mexican Greens Recipes

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RICK'S TACOS WITH GARLICKY MEXICAN GREENS



Rick's Tacos with Garlicky Mexican Greens image

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.

Provided by Martha Stewart

Categories     Mexican Recipes

Yield Makes 8 to 10 soft tacos

Number Of Ingredients 9

8 to 10 corn tortillas (plus a few extra, in case some break)
1/2 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 1/4 inch thick
4 garlic cloves, peeled and finely chopped
1/4 cup finely crumbled Mexican queso fresco; queso anejo; dry feta; pressed, salted farmer's cheese; or Parmesan cheese
3/4 cup Rick's Essential Roasted Tomatillo Chipotle Salsa Rick's Essential Roasted Tomatillo-Chipotle Salsa
Cilantro sprigs, for garnish

Steps:

  • 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.

TACOS WITH GARLICKY MEXICAN GREENS



Tacos With Garlicky Mexican Greens image

A Rick Bayless Recipe. These are peasant food in Toluca, Mexico, and are a healthy alternative to tacos filled with fatty meats. I like to serve these with a seviche made with shrimp and scallops, and corn on the cob.

Provided by zeldaz51

Categories     Mexican

Time 25m

Yield 8-10 soft tacos

Number Of Ingredients 9

8 -10 corn tortillas (plus a few extra, in case some break)
1/2 teaspoon coarse salt, plus more for blanching
6 cups loosely packed sliced swiss chard leaves (one 12-ounce bunch, green or red)
1 tablespoon olives or 1 tablespoon vegetable oil
1 medium white onion, sliced 1/4 inch thick
4 garlic cloves, peeled and finely chopped
1/4 cup finely crumbled mexican queso fresco
3/4 cup red roasted tomatillo salsa with chile, Red Roasted Tomatillo Salsa With Chiles
fresh cilantro, for garnishing

Steps:

  • 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.

Nutrition Facts : Calories 71.9, Fat 0.9, SaturatedFat 0.1, Sodium 223.1, Carbohydrate 14.9, Fiber 2.5, Sugar 1.8, Protein 2.4

CARNITAS TACOS WITH GREEN ONION RAJAS



Carnitas Tacos with Green Onion Rajas image

Categories     Salad     Onion     Pork     Sauté     Super Bowl     Cinco de Mayo     Bell Pepper     Summer     Poker/Game Night     Simmer     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
2 14 1/2-ounce cans chicken broth
3 cups (about) water
4 tablespoons butter
2 teaspoons chopped garlic
4 red bell peppers, cut into1/4-inch-thick strips
4 poblano chilies, seeded, cut into 1/4-inch-thick strips
12 green onions, cut into matchstick-size strips
1 1/2 cups grated Monterey Jack cheese
3/4 cup whipping cream
1/4 cup coarsely chopped cilantro
18 warm 6-inch flour or corn tortillas
Lime wedges

Steps:

  • Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.
  • Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.
  • Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.

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