Makes 8-10 tacos
material:
- 8-10 corn tortillas (add a few more in case they tear)
- 1/2 teaspoon coarse salt, more for blanching
- 340g chard leaves
- 1 tablespoon olive oil or vegetable oil
- 1 medium white onion, sliced into 1/2 cm thick pieces
- 4 cloves garlic (peeled and finely chopped)
- 1/4 cup fresh Mexican cheese, shredded aged cheese, dried feta, salt-pressed cheese, or Parmesan cheese
- 3/4 cup roasted tomatillos and chipotle
- coriander sprigs for garnish
Preparation:
Heat tortillas.
Prepare the stuffing.
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Boil 3 liters of salted water in a large pot. Add vegetables and cook until softened, 1 to 2 minutes.
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Drain in a colander and spread out on a large plate or baking sheet to cool.
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Cut when cool enough to handle.
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Heat the oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown, about 10 minutes.
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Add the garlic and stir for 1 minute, then add the vegetables and stir until heated through, about 1 minute.
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Season with salt.
Prepare tacos.
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Place the stuffing in a deep, hot dish.
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Sprinkle with cheese.
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Serve with warm tortillas, salsa, and cilantro sprigs.
