CHARD AND SWEET CORN TACOS
These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don't recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they're nice and wide. Don't skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 15m
Yield 8 tacos, serving 4
Number Of Ingredients 9
Steps:
- 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.
TACOS WITH BLACK BEANS AND CHARD
If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.
- Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.
- Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I've never been one for meat "substitutes," and I normally don't advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 45m
Yield 8 tacos, 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
- Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
- Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
- Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
- Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 6 grams
SWISS CHARD TACOS WITH CARAMELIZED ONION, CHEESE AND CHIPOTLE
The best Vegetarian tacos I have ever had! Don't let the veggies fool you these are hearty with extraordinary flavor. Found this recipe on a website a few years back...it is credited to Rick Bayless, from Everyday Mexican
Provided by dw9212
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.
- Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.
- **You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you'll find these in a can) with a splash of olive oil and salt and pepper to taste.
More about "chard tacos recipes"
15 BEST WAYS TO COOK SWISS CHARD - ALLRECIPES
From allrecipes.com
Author Hannah KlingerPublished Jun 3, 2020Estimated Reading Time 4 mins
- Sautéed Swiss Chard with Parmesan. No part of the Swiss chard goes to waste in this simple sauté: The stems soften with garlic, onion, and a splash of white wine.
- Swiss Chard and Pecan Pesto. Just like spinach, Swiss chard blends beautifully with basil in a cheesy, nutty pesto. Instead of the usual pine nuts, pecans add lots of toasty flavor here.
- Chard Tacos. This meatless taco is surprisingly satisfying and easily becomes vegetarian by using vegetable broth in place of chicken. "Quick, healthy, and a great way to get some greens into your diet," says reviewer jtguf87.
- Pan Fried Swiss Chard. Crispy bacon, garlic, and lemon will make this simple Swiss chard side the star of your table. Follow reviewer naples34102's lead and add the chopped chard stems to the pan with the leaves and garlic.
- Bacon and Potato Frittata with Greens. Chef John uses a whole bunch of Swiss chard in this bacon and potato frittata that's perfect for brunch, lunch, or dinner.
SWISS CHARD AND ONION TACOS - SHARED APPETITE
From sharedappetite.com
- Heat oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown but still has some crunch to it, about 5 minutes, stirring occasionally. Add garlic, red pepper flakes, and a big pinch of Kosher salt, and cook for 1 minute, stirring frequently.
- Add broth or water and the Swiss chard. Reduce heat to medium-low, cover the pan (if you don’t have a lid, you can just use a baking sheet), and cook for approximately 5 minutes. Uncover the skillet, raise the heat back to medium-high, and cook until the water/broth is evaporated, stirring occasionally. Taste and season with additional Kosher salt if needed.
- Warm corn tortillas by wrapping in a slightly damp kitchen towel and microwaving on half power. Top warm corn tortillas with a bit of the Swiss chard and onion mixture, a dollop of the roasted tomatillo salsa, and sprinkle with queso fresco.
NEW POTATO AND CHARD TACOS - ¡HOLA! JALAPEÑO
From holajalapeno.com
RICK BAYLESSSWISS CHARD (OR SPINACH) TACOS WITH …
From rickbayless.com
SWISS CHARD AND CHIPOTLE TACOS | SAVEUR
From saveur.com
SWISS CHARD VEGETARIAN TACOS RECIPE. - COOKING ON THE …
From highlandsranchfoodie.com
CREAMY BRAISED SWISS CHARD AND POTATO TACOS - THYME
From thymeandlove.com
CLASSIC HARD SHELL TACOS - ISABEL EATS
From isabeleats.com
SEARED ZUCCHINI AND WILTED CHARD TACOS RECIPE - THE WASHINGTON …
From washingtonpost.com
CHARD TACO'S | ALLRECIPES
CARNE ASADA, MUSHROOM & SWISS CHARD TACOS – RECIPE!
From genabell.com
CHEESY SWISS CHARD & EGG BREAKFAST TACOS | COOK FOR YOUR LIFE
From cookforyourlife.org
RECIPE: SWISS CHARD TACO WRAPS WITH CUMIN-LIME SAUCE
From thekitchn.com
MEXICAN CHARD TACOS RECIPE | OYE! TIMES
From oyetimes.com
CHARD TACOS | RECIPESTY
From recipesty.com
PORK & SWISS CHARD TACOS WITH SPICY PINEAPPLE SALSA - CLEAN EATING
From cleaneatingmag.com
BACON AND SWISS CHARD TACOS RECIPE - PILLSBURY.COM
From pillsbury.com
INDIAN-INSPIRED RECIPES FOR WEEKNIGHT COOKING - LOS ANGELES TIMES
From latimes.com
EASY SWISS CHARD AND FRIED EGG TACOS - LETTY'S KITCHEN
From lettyskitchen.com
You'll also love