RICK’S TACOS WITH GARLICKY MEXICAN GREENS RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Mexican Recipes
Yield: Makes 8 to 10 soft tacos
|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|
- 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.
MEXICAN COLLARD GREENS | JUST A PINCH RECIPES
Provided by: Janet Crow @jcrow216
Prep time: 15 minutes
Cook time: 1 hours
|2 pound(s) collard greens, washed and chopped|
|4 cup(s) water|
|1 small onion, chopped|
|14 1/2 ounce(s) can diced tomatoes with green chilies|
|1/4 teaspoon(s) crushed red pepper flakes|
|1/4 pound(s) fat back (salt pork)|
|1 – chicken bouillon cube|
|– salt and pepper to taste|
|– couple good dashes hot sauce|
- In a large pot add half of the collards and all of the water, bring up to a boil over high heat and as the collards begin to wilt add the remaining collards to the pot along with the onion, canned tomatoes, red pepper flakes, fat back and chicken boullion cube.
- Bring back up to a boil, reduce the heat to med. high and cook for 1 hour or to your desired tenderness. Season with salt and pepper to taste and the hot sauce before serving.
QUELITES (MEXICAN GREENS)
Provided by: BigOven Cooks
Total time: 30 minutes
Prep time: 30 minutes
Cook time: 30 minutes
|3 tb Bacon drippings or lard|
|2 Garlic minced|
|1/2 Onion chopped|
|1 pt Cherry tomatoes|
|3 lb Fresh spinach; rinsed well,|
|1 ts Caribe (crushed N. New|
|1 ts Salt or adjust amount to taste|
- Quelites is traditionally made with wild greens but spinach or Swiss chard is more readily available. Any greens will do, just stem the leaves and follow instructions below. Heat fat in a large skillet. Add onion & garlic; stir-fry about 5 minutes until light golden. Add spinach & stir-fry just until limp. Remove spinach from skillet with a slotted spoon; keep warm. Add tomatoes to skillet & cook until skins begin to burst. Return spinach to skillet; mix with tomatoes & stir in caribe. Adjust seasonings & serve immediately. Makes 12 servings. From the
, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.
Calories 9 calories, FatContent 0.0737263874493546 g, CarbohydrateContent 1.93562273815132 g, CholesterolContent 0 mg, FiberContent 0.521757507375068 g, ProteinContent 0.36410364835579 g, SaturatedFatContent 0.0143437302993184 g, ServingSize 1 1 Serving (144g), SodiumContent 1.75299717327806 mg, SugarContent 1.41386523077626 g, TransFatContent 0.0173459356763717 g
GREEN MEXICAN COCKTAIL RECIPE
Provided by: Владислав Еньшин
Total time: 4 minutes
Prep time: 2 minutes
Cook time: 2 minutes
|10ml Lemon Juice|
|20ml Pisang Ambon|
|20ml Tequila Blanco|
- Layer the ingredients in the shot glass starting with the heaviest first: pisang liqueur, then the lemon juice, and finally the tequila blanco.
CHARD AND SWEET CORN TACOS RECIPE – NYT COOKING
Provided by: Martha Rose Shulman
Total time: 15 minutes
Yield: 8 tacos, serving 4
|1 generous bunch Swiss chard (about 3/4 pound)|
|Salt to taste|
|1 medium white, red or yellow onion, sliced|
|3 large garlic cloves, minced|
|Kernels from 2 ears sweet corn|
|Freshly ground pepper|
|8 warm corn tortillas|
|1/2 cup crumbled queso fresco or feta (but not too salty a feta)|
|Salsa of your choice|
- Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
- When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
- Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.