A Rick Bayless Recipe. These are peasant food in Toluca, Mexico, and are a healthy alternative to tacos filled with fatty meats. I like to serve these with a seviche made with shrimp and scallops, and corn on the cob.
Ingredients: [‘corn tortillas’, ‘coarse salt’, ‘swiss chard leaves’, ‘olives’, ‘white onion’, ‘garlic cloves’, ‘queso fresco’, ‘chile’, ‘cilantro’]
Quantity of Ingredients: [“8 -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 swiss chard leaves (one 12-ounce bunch, green or red)”,”1 tablespoon olives or 1 tablespoon 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”,”3/4 cup red roasted tomatillo salsa with chile, u003ca hrefu003d”https://www.geniuskitchen.com/recipe/red-roasted-tomatillo-salsa-with-chiles-481115″”u003eRed Roasted Tomatillo Salsa With Chilesu003c/au003e “”
Number of Servings: for garnishing “”]”
Steps: 1 (651 g)