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Tuesday, September 6, 2011

Harvest to Heat: Tacos with Greens and Seared Onions

As you may already know, I am currently in love with the Harvest to Heat cookbook. I made the Burrata with Speck, Peas, and Mint, a Chef Nancy Silverton creation, and it tasted fantastic.

Tacos with Greens and Seared Onions is a dish by Chef Rick Bayless of Frontera Grill, Chicago. This tastes so familiar, almost like a childhood meal, yet so different at the same time. It's clean and flavorful.

Tacos with Greens and Seared Onions

I served grilled fajitas with bell peppers on the side as another taco filling option. Such a fun meal for the weekend!

Tacos with Greens and Seared Onions

  • 8 to 10 corn tortillas
  • coarse salt
  • 9 cups loosly packed, stemmed lamb's quarters (or 6 cups of chard leaves sliced 1/2 inch thick)
  • 1 tbsp of olive oil
  • 1/2 lb of shiitake mushrooms, sliced
  • 1 medium white onion, sliced
  • 3 cloves of garlic, chopped
  • 3/4 cup of chicken broth
  • 1/2 cup crumbled feta cheese
  • 3/4 cup Chipotle Tomatillo Verde Salsa* for serving (see below)
  • fresh cilantro sprigs
  1. Wrap tortillas in a kitchen towel and put it in a steamer (with boiling water). Cover and steam for 1 minute. Turn off heat and let stand for about 15 minutes.
  2. Bring salted water to a boil in a large pot and add the greens to cook until barely tender (1-2 minutes for lambs' quarters and 1-2 minutes longer for chard). Drain and cool. Roughly chop and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Add onions and cook for another 5 minutes. Add garlic and fry for 1 minute. Add chopped greens, broth, and salt to taste. Cook for 3 minutes. 
  4. Serve warm tacos with cooked greens, cheese, salsa, and cilantro (and a side of fajitas if you prefer).  
*Toast 3 large cloves of unpeeled garlic in a skillet over medium heat for 10 to 15 minutes until slightly blackened. Let cool, slip off skins and chop. Turn broiler on high and broil 5 to 6 medium tomatillos about 4 inches from the broiler for about 5 minutes. Turn them over and roast the other side. Let cool. Scrape tomatillos and any juices accumulated into a food processor. Add garlic and puree mixture. Transfer to a small bowl and stir in 3 to 6 canned chipotle chiles in adobo (stemmed and finely chopped) along with 3 tbsp of water to give salsa a nice consistency. Season with 1/2 tsp of salt and 1/4 tsp of sugar.  


  1. oooo delicious tacos! this looks gourmet, as per all of your pictures :) corn tortillas are the way to go!

  2. Delicious!!!!!
    These look lovely and flavorful
    What pretty picture.

  3. That filling of greens, onion, and mushroom sounds incredible! Love the addition of feta too...what a great new taco idea!

  4. Fantastic. I could eat these all day.

    Great job!

  5. I've never had this kind of tacos but I'm already in love by reading it. Thanks for sharing this delicious recipe! Craving for tacos...but with lots of veggies like this!

  6. Yum. These tacos look delicious! I am going to have to definitely try these for my next taco night!

  7. Simple and delicious simple to made! Thanks for sharing Jessica.

  8. I am not a fan of tacos but this one looks so yum. I am getting tempted for tacos now.

  9. Frontera is an amazing palace. these tacos look great! I hope you're having a great weekend! cheers-Kimberly

  10. These sound excellent! I like the addition of feta cheese!

  11. I don't think I've had a taco with such fine garlic prep work incorporated. I'll take 3 please!

  12. I received that book as a gift. Love it. Love your dish.