Chard and Caramelized Onion Soft Tacos with Queso Fresco

It’s been a while since I’ve posted, just about six months if I’m correct.  Life’s been busy happening for us and sadly we haven’t cooked nearly as much as we like to (though Trader Joe’s freezers have given us lots of food to warm, which sort of feels like cooking when you actually turn on an appliance other than the microwave).  Hopefully you are able to enjoy a few of the things we have been cooking in the past weeks as the weather has turned chilly and school grind really sets in.

We have a new favorite comfort food that just happens to also use up our regular installations of chard and onions in our CSA produce box.  A television show is actually responsible for our discovery of this dish, as we enjoy watching Top Chef seasons on DVD.  In the Top Chef Masters season, Rick Bayless really caught James’ eye, and so we purchased a copy of his Mexican Everyday a few weeks ago.  Since then we have made several recipes which have all been incredible.  In the case of the chard and caramelized onion soft tacos, I am craving them on a near daily basis.  We’ve made them three times in two weeks (and the recipe makes enough for a second meal for the two of us).

Now you have to understand that while I enjoy Mexican cuisine (what I really mean is TexMex), I’ve never been one to rave about it.  I’d go so far as to say that before Rick Bayless, I could have lived contentedly without Mexican food if I had to give up one cuisine for the rest of my life.  Now I’m crushing hard on this fresh, light, fast food that is genuinely Mexican.  Even corn tortillas which I’ve disliked for years have been rehabilitated into a delicious, essential part of the Mexican soft taco experience.

A couple of notes: this recipe is extremely flexible in several ways, including what type of salsa you choose, but I strongly recommend taking the 10 minutes to make the Smoky Chipotle Salsa.  It makes the dish.  We were able to find the chilies en adobo for the salsa and the queso fresco at Safeway.  Also, it’s worth it to use broth rather than water (we just used reconstituted bullion) as the greens need that umami.

Chard and Caramelized Onion Soft Tacos with Queso Fresco

Chard and Caramelized Onion Soft Taco

Serves: 4

Time: 30-45 minutes (depending on how fast you are at prepping)

12 oz. bunch of Swiss chard (or collard, mustard, or beet greens), thick lower stems cut off, OR 10 oz. cleaned spinach, lamb’s-quarters or amaranth greens (about 10 cups)

1 1/2 tbsp. vegetable oil, olive oil, fresh pork lard or bacon drippings (obviously the last two wouldn’t be vegetarian)

1 large white or red onion, sliced 1/4 inch thick

3 garlic cloves, peeled and finely chopped or crushed through a garlic press

About 1 tsp. red pepper flakes (we omitted this, as our salsa came out quite hot)

1/2 c. vegetable broth, chicken broth, or water

Salt

For serving:

12 warm corn tortillas

1 c. (4 oz.) crumbled queso fresco or other fresh cheese such as feta or goat cheese, for serving

About 3/4 c. Smoky Chipotle Salsa or other salsa or hot sauce.

Cut the chard crosswise into 1/2 inch slices (small spinach leaves, lamb’s quarters and amaranth greens can be left whole).  In a very large (12 inch) skillet, heat the oil over medium-high.  Add the onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes.

Add the garlic and red pepper flakes (if adding) and stir for a few seconds, until aromatic, then add the broth, 1/2 tsp. of salt, and the greens.  Reduce the heat to medium-low, cover the pan (if you don’t have a lid, a cookie sheet or wok cover works well) and cook until the greens are almost tender, anywhere from 2 minutes for tender spinach and amaranth greens to 7 to 8 minutes for thick collard greens; Swiss chard needs about 5 minutes.

Uncover the pan, raise the heat to medium-high and cook, stirring continually, until the mixture is nearly dry.  Taste and seson with additional salt if you think necessary.

Serve with the warm tortillas, crumbled cheese and salsa or hot sauce for making soft tacos.

Smoky Chipotle Salsa

Makes: about 1 1/4 cups

Time: 10 minutes

3 garlic cloves, peeled

1/2 of a 15 oz. can of drained fire roasted tomatoes

2 canned chipotle chiles en adobo

Salt

Set a small nonstick skillet over medium-high heat.  Lay the garlic in the pan, cooking until browned 3-4 minutes per side.  Place in a blender along with tomatoes, chilies, and 1/4 c. water.  Process to a coarse puree.  Pour into salsa dish and cool.  Thin with a little additional water if necessary to give the salsa an easily spoonable consistency.  Taste and season with salt, usually about 1/4 tsp., depending on the saltiness of your tomatoes and chilies.