Tacos of creamy braised chard, potatoes and poblanos (Tacos de acelgas guisadas con crema) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 163) by Rick Bayless

  • buttermilk
  • heavy cream
  • dried oregano
  • chard
  • corn tortillas
  • chicken broth
  • poblano chiles
  • white onions
  • dried thyme
  • boiling potatoes
  • EYB Comments

    Can substitute crème fraîche, sour cream, or yogurt for buttermilk; and whipping cream or crème fraîche for the book's "Thick cream" specified in this recipe. See recipe for variations.

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

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 crème fraîche, sour cream, or yogurt for buttermilk; and whipping cream or crème fraîche for the book's "Thick cream" specified in this recipe. See recipe for variations.

  • Rutabaga on January 01, 2015

    These tacos are so wonderful and homey, just perfect for a winter comfort dish. I used chard. The flavors all melded seamlessly when cooked in the crema, and the baby red potatoes were perfectly tender and well seasoned from cooking in the chicken stock. Like magic, real Mexican crema brings it all together. It also comes together very quickly if you make the rajas and wash and chop the chard ahead of time.

  • Vanessa on May 22, 2011

    This recipe rocks. I made it with toscano kale (which needed a bit more cooking). It was awesome. The teenage boys weren't fans, though. That was good - more for me!

  • gigirowe on June 15, 2010

    Very good

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