Swiss chard with tomatoes and potatoes (Acelgas guisadas) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless

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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

  • wcassity on July 28, 2024

    Delicious all three times I’ve made it. Each time I’ve added 1/4-1/2 pound of meat at the beginning - chorizo, pork, sausage. Served with tortillas, feta, salad. Added chard stems with the meat at the beginning, most recently.

  • deboChicago on June 29, 2020

    Made it three times. Also really good the third time. And awesome in fresh tortillas.

  • TrishaCP on May 25, 2020

    We loved this - definitely a recipe whose taste is more than the sum of its parts. (I used homemade broth.) The cook on the Swiss chard (just wilting it) brought out its earthy qualities in a good way. We skipped the epazote (didn’t have it) and used a serrano for the chile. I also thinly sliced the chard stems and added them when I added the tomato.

  • deboChicago on August 04, 2019

    Really delicious.

  • Lindalib on September 15, 2012

    We liked this dish. Did not use the optional epazote. We used approximately the amount of swiss chard called for in the receipe, which was about half of what we had on hand. We could have used all our swiss chard and probably not harmed the recipe. Be sure to taste for salt because we needed to add salt at the end. We used one jalepeno pepper, which turned out to be mild. It would have been better with two.

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