Eating and drinking Mexican

BOOKMARK

May 03, 2006|By KATE SHATZKIN | KATE SHATZKIN,SUN REPORTER

Mexican Everyday

By Rick Bayless With Deann Groen Bayless

101 Margaritas

By Kim Haasarud

Wiley / 2006 / $15.95

This book offers just what it advertises for your Cinco de Mayo celebration. Recipes are short and straightforward, with helpful salt or no-salt icons so you can choose the right libation at a glance. The Avocado-Cilantro Margarita (#80), flavored with lime juice and Grand Marnier, is billed as "the perfect accompaniment to chips and guacamole." But there's plenty of variety, including a strawberry margarita with a sugar rim and a hot chile margarita laced with Tabasco.

kate.shatzkin@baltsun.com

Swiss Chard (or Spinach) Tacos With Caramelized Onion, Fresh Cheese and Red Chile

Serves 4

12-ounce bunch Swiss chard (or collard, mustard or beet greens), thick lower stems cut off, or 10 ounces cleaned spinach, lamb's-quarters or amaranth greens (about 10 cups)

1 1/2 tablespoons vegetable oil, olive oil, fresh pork lard or bacon drippings

1 large white or red onion, sliced 1/4 inch thick

3 garlic cloves, peeled and finely chopped or crushed through a garlic press

about 1 teaspoon red-pepper flakes

1/2 cup chicken broth, vegetable broth or water

1/2 teaspoon salt, plus more for seasoning

12 warm corn tortillas

1 cup (4 ounces) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese, for serving

about 3/4 cup bottled salsa or hot sauce, for serving

Cut the chard crosswise into 1/2 -inch slices (small spinach leaves, lamb's-quarters and amaranth greens can be left whole). In a very large (12-inch) skillet, heat the oil (or its stand-in) over medium-high heat. 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 or water, 1/2 teaspoon salt and greens. Reduce the heat to medium-low, cover the pan and cook until the greens are almost tender, anywhere from 2 minutes for tender spinach and amaranth greens to 7 or 8 minutes for thick collard greens; Swiss chard needs 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 as soft tacos with the warm tortillas, crumbled cheese and salsa or hot sauce.

From "Mexican Everyday"

Per serving: 311 calories, 11 grams protein, 10 grams fat, 3 grams saturated fat, 48 grams carbohydrate, 7 grams fiber, 9 milligrams cholestrol, 982 milligrams sodium

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.