Swiss Chard Tacos with Rhubarb Mango Salsa
Swiss Chard Filling
1 ½ tbsp Vinesation Garlic Olive Oil
1 large onion, julienned
4 garlic cloves, minced
1 tbsp red pepper flakes (or to taste)
½ cup chicken broth, vegetable broth or water
1 bunch Swiss chard, stems removed and leaves cut into 1 ½ inch slices
1 pinch salt
1 cup crumbled queso fresco (Latin American cheese) or a cheese of your choice
Heat the olive oil in a skillet over medium heat. Stir in the onion, cook until onion has turned golden brown and softened. Add garlic and red pepper flakes, stir until fragrant, about 1 minute. Add broth or water, Swiss chard and salt. Cover and reduce heat to low. Simmer about 5 minutes until chard is nearly tender. Remove lid and increase heat to medium. Stir until liquid evaporates, 5-10 minutes.
Rhubarb Mango Salsa
2 cups thinly sliced rhubarb
1 small onion (any color), finely chopped
3 large bell peppers, various colors, seeded and finely chopped
1 jalapeño pepper, seed and finely chopped (or to taste)
½ cup fresh cilantro finely chopped
3 roma tomatoes, finely chopped
1 mango finely diced
2 tsp brown sugar
3 tbsp Vinesation Key Lime White Balsamic
2 tbsp Vinesation Jalapeño White Balsamic
2 tsp coarse salt
1 pinch garlic powder
Ground black pepper to taste
*feel free to adjust amounts based on your preferred flavor outcome or what you have on hand
Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Drain quickly and rinse with cold water until cool. Transfer to large bowl and add peppers, cilantro and onion. Mix.
Dissolve brown sugar in Key Lime Juice in separate bowl. Stir into rhubarb mixture. Sprinkle salsa with salt, garlic power and black pepper. Stir. Refrigerate at least 3 hours to blend flavors.
2 cups Masa Harina ~ corn flour specifically for tortillas and such.
(Cornmeal does not work and will give a different taste)
1 ½ cup warm water
½ tsp salt
Mix together Masa Harina and salt. Add 1 cup of warm water and stir until all of the water is absorbed. Dough will look crumbly, like pie dough after the shortening has been cut in. Continue to add water a tbsp at a time until you can pick it up with your hands and knead it together. Divide dough into golf ball sized chunks. Roll between your hands to form a smooth ball.
Take a ziplock bag and cut from the opening up both sides. Place a ball of dough in between the two layers of plastic. Use anything that has a flat bottom that’s bigger than 6 inches, like a pie plate, frying pan or a small cookie sheet. Press down on the ball of dough until flattened and thin. The tortillas will be about 4-6 inches in diameter.
Heat a skillet to medium-high heat. Add a tortilla, cook 10 sec. and flip to other side. Then cook each side for about a minute until brown spots form on each side. Don’t worry if they puff up.
Place cooked tortilla in a casserole dish lined with a towel or anything that has a lid and will keep the warmth in. Make sure to line it with a towel and wrap the tortillas completely in the casserole dish before putting the lid on.
Continue flattening and cooking tortillas, adding them to the pile in the casserole dish. They will soften up as they sit in the warmth with the others.
Take a tortilla, put some Swiss chard mixture in the middle, add some salsa and top with the queso fresco. Roll up and enjoy!
*note: these tortillas are smaller than what we are used to buying in the store. They are more like the size one would get at a taco stand down in Mexico.