Ingredients
8 to 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 green or red chard leaves (one 12-ounce bunch)
1 tablespoon olive or 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; queso anejo; dry feta; pressed, salted farmer's cheese; or Parmesan cheese
3/4 cup Rick's Essential Roasted Tomatillo Chipotle Salsa Rick's Essential Roasted Tomatillo-Chipotle Salsa
Cilantro sprigs, for garnish
Preparation
Warm the tortillas: Place a vegetable steamer in a large saucepan filled with 1/2 inch of water. Bring to a boil. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.
Prepare the filling: While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.
In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.
Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese. Serve with the warm tortillas, salsa, and cilantro sprigs.
