Chorizo And Mustard Greens Tacos Recipes

RICK'S TACOS WITH GARLICKY MEXICAN GREENS

Steps:

• 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.

CHORIZO TACOS

Steps:

• Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
• Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.

CHORIZO-AND-MUSTARD-GREENS TACOS

Steps:

• In a large skillet, cook garlic in 1 tablespoon oil over medium-high heat until sizzling. Add greens; season with salt and cook until just wilted. Transfer to a plate. Add remaining 2 tablespoons oil, chorizo, 1/4 cup onion, and cilantro stems to skillet; season with salt and pepper. Cook, breaking up chorizo with the back of a spoon, until cooked through and edges begin to crisp, 6 to 8 minutes. Stir in salsa, 2 tablespoons water, and wilted greens. Check seasoning.
• Stir together remaining 1/4 cup onion and cilantro leaves. Blister tortillas over an open flame; transfer to a clean kitchen towel to keep warm. Serve chorizo and greens with tortillas, onion-cilantro mixture, sour cream, jalapeños, and more salsa verde.

CHORIZO TACOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.