Serious Eats: Recipes
Tacos de Acelgas
Molly O'Neill's One Big Table is filled with all sorts of unexpected recipes, like these Tacos de Acelgas, Swiss chard tacos from a cattle ranch country in Texas. When thinking about dinner on a cattle ranch so close to the Mexican border, "barbecue" springs to mind way before "vegetarian tacos." But cookbook author Melissa Guerra, who contributed this recipe to One Big Table, makes these deep-fried veggie tacos on a regular basis.
More of a flauta than a soft taco, these corn tortillas are filled with sautéed chard, wrapped tightly, baked until crisp, and topped with a fresh tomato-garlic salsa and crumbled cotija cheese. A wonderful vegetarian main or side, these tacos are a much fresher, brighter take on what most of us would consider Texan or Mexican cuisine.