I've made some Rick Bayless recipes before and they really are either hit or miss. Either we LOVE them, or we don't really like them at all. This recipe of his, which was published in the April/May 2006 issue of Eating Well, falls into the latter category, unfortunately. That surprised me since it has gotten good reviews on food forums. Maybe it's because I used Mrs. Renfro's salsa instead of a chipotle salsa? Maybe because I used flour tortillas instead of our much-hated corn tortillas? I don't really know. But we found them to be bland and kind of odd-tasting and not very good. Thank goodness we still have some corn casserole to get us through the night.
Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile
Rick Bayless via Eating Well, April/May 2006
1 (12 oz) bunch Swiss chard (about 10 cups)
1 1/2 Tbsp canola or extra virgin olive oil
1 large white or red onion, sliced 1/4 inch thick
3 cloves garlic, peeled and finely chopped
1 tsp crushed red pepper
1/2 cup reduced-sodim chicken broth, vegetable broth, or water
1/2 tsp salt
12 corn tortillas, warmed
1 cup crumbled Mexican queso fresco or other fresh cheese, such as feta or goat cheese (4 ounces)
3/4 cup Smoky Chipotle Salsa, bottled salsa, or hot sauce, for serving
1. Cut chard crosswise into 1/2 inch slices.
2. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring frequently, until golden brown but still crunchy, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until aromatic, about 30 seconds. Add broth (or water), salt and the greens. Reduce heat to medium-low, cover and cook until the greens are almost tender, about 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until the mixture is nearly dry, about 4 minutes.
3. Serve with warm tortillas, cheese and salsa (or hot sauce).
Yield: 4 servings