David’s Place Blog

Created 13 December 2010

Rick Bayless’ Braised Greens Tacos.

We have had them before, but I cannot find my reference, but I know they were good. Caramelized onions, braised Swiss chard, garlic served on warm corn tortillas with cotija cheese.  I use more onions, and truly caramelize them, not just brown. The Swiss chard was beautiful, from the CSA farm.

I topped that with:

Seared Maine Shrimp with Tropical Pepper Company Crushed Chili (sic) Pepper Sauce.

(Its not chili seasonings, it made with chilies. ).  Have to get the shrimp dry, and cook them fast in a very hot pan to keep from overdoing them. I did two batches in a 12″ pan, then put them back together and added the sauce. Careful, it is spicy.

And

Rick’s Quick Cowboy Beans

Made even quicker by using a half can of Rotel with a whole can of pinto beans. And some bacon, part of the fat poured off.

Very delicious

Tags: CSA, Swiss chard, tacos

This entry was posted on December 14, 2010 at 8:26 pm and is filed under Mexican, Supper. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.