Swiss chard [or spinach] tacos with caramelized onion, fresh cheese and red chile (Tacos de acelgas [o espinacas] con cebolla caramelizada, queso fresco y chile rojo) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 205) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoky chipotle salsa with pan-roasted tomatillos (Salsa de chipotle con tomate verde asado); Toasty arbol or guajillo chile salsa (Salsa roja de chile de arbol o guajillo asado)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach, collard greens, mustard greens, or beet greens for Swiss chard; red onions for white onions; and feta cheese or goat cheese for queso fresco. See recipe for serving suggestions and variations.

  • mjes on August 25, 2021

    I used collard greens, bacon drippings, vegetable broth, feta and smoky chipotle salsa. I loved the recipe and the versatility it offers. The only issue is making sure that one boil off as much moisture as possible ... soggy tortillas are not particularly pleasant.

  • wcassity on September 12, 2014

    Great use for summer swiss chard. I added a little chorizo for extra flavor and heat.

  • westminstr on July 16, 2014

    I mixed in some leftover pork to make a heartier taco and used ricotta salata for the cheese. I really enjoyed these tacos but I was the only one.

  • Delys77 on May 02, 2013

    Pg. 205 Wouldn't be likely to repeat this one. The dish comes together very quickly and has lots of greens, but the flavour profile is a little one note. The cheese, salsa, and even the veggies give this just too much tang.

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