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.
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Ahmed ghanam
[email protected]These tacos were a great way to use up leftover chard.
Md Mohin Uddin
[email protected]I would recommend this recipe to others.
Waqas Jkh
[email protected]These tacos were okay.
Ejembi comfort
[email protected]I'm not sure I would make these tacos again.
wemegah maxwell
[email protected]The tacos were good, but I think they would have been better with a different salsa.
Es Emon Biswas
[email protected]I had a hard time finding chard at the grocery store.
Goodluck Harrison
[email protected]These tacos were a little too bland for my taste.
Jehangeer Khan (Jehan)
[email protected]I would definitely make these tacos again.
Roxanne Caulk
[email protected]Yum!
Savannah Seber
[email protected]These tacos were delicious! The chard and corn were a great combination, and the cotija cheese added a nice touch.
Munna YT
[email protected]I followed the recipe exactly and the tacos turned out great! The only thing I would change next time is to add a little more spice.
Farman Ghauri
[email protected]These tacos were easy to make and packed with flavor. I loved the smoky flavor of the roasted corn and the tangy salsa.
Bhutta Mallah
[email protected]I'm not usually a fan of chard, but these tacos changed my mind. The sweetness of the corn and the crunch of the cotija cheese really balanced out the bitterness of the chard.
Papu Paul
[email protected]These tacos were a hit! The combination of chard and sweet corn was unique and flavorful. I especially loved the crispy cotija cheese on top.