Week 3 of the Rick Bayless Project has come and gone and I have yet another successful recipe to share with you. Things are going amazingly well...I mean, I have not made anything that hasn't been fantastic. I can't tell you how happy I am about that.
The night I made the most recent RBP recipe, my husband had a deep thought. Ok, maybe not a truly deep thought, but a good one nonetheless. Basically he was commenting on the fact that Rick Bayless makes authentic Mexican food...not that generic Mexican food most of us are used to. If you are following along with the RBP, you have probably noticed this as well. This type of Mexican cooking isn't well-known or done in most American kitchens, but I urge you to be open-minded and give it a try. Most of the truly authentic Mexican dishes are super flavorful and usually pretty healthy (chef and RD approved!).
This week's successful Mexican recreation?
Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile with Smoky Chipotle Salsa.
Ingredients:
A 12-ounce bunch Swiss chard, thick lower stems cut off
1 1/2 Tbs vegetable oil
1 large white onion, sliced 1/4 inch thick
3 garlic cloves, peeled and finely chopped
1 tsp red pepper flakes
1/2 cup chicken broth
salt
12 warm corn tortillas
1 cup crumbled Mexican queso fresco
3/4 cup Smoky Chipotle Salsa (see recipe below)
Method:
Cut the chard crosswise into 1/2-inch slices. In a very large skillet, heat the oil over medium-high. Add the onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes. Add the garlic and red pepper flakes and stir for a few seconds, until aromatic, then add the broth, 1/2 teaspoon salt and the greens. Reduce the heat to medium-low, cover the pan and cook until the greens are almost tender, about 5 minutes.
Uncover the pan, raise the heat to medium-high and cook, stirring continually, until the mixture is nearly dry. Taste and season with additional salt if you think necessary.
Serve with the warmed tortillas, cheese and salsa.
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| Heaven on a plate! |
*Note: For a heartier taco, I took Rick's advice and added some shredded chicken.
Smoky Chipotle Salsa with Pan-Roasted Tomatillos
Ingredients:
3 garlic cloves, peeled
4 medium tomatillos, husked, rinsed and cut in half
2 canned chipotle chiles en adobo
Method:
Set a large nonstick skillet over medium-high heat. Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)
Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and 1/4 cup water. Process to a coarse puree. Pour into a dish and cool.
*Note: This salsa is ridiculously easy and ridiculously delicious....and addictive...double the recipe!
**Note: Rick mentions laying a piece of foil in a normal pan in place of using a non-stick pan. I think that's the better way to go as I used the non-stick pan method and it (or maybe I) ruined my pan.
