Smoky meat is irresistible. That's seems to be hardwired into our evolutionary biology. These smoky, melt-in-your-mouth greens are out of this world. We've folded them in soft corn tortillas charred over open flame and sprinkled them with salty, firm queso fresco and spicy Mexican chorizo. Each bite is juicy and satisfying. They make a perfect family supper and work just as well as snacks around a kitchen island with cold beers.
Most recipes for greens rely on bacon or ham hock to impart their rich flavor, but we've just used a rich chicken broth and some dried chiles, which you can find at any Mexican grocery store. This recipe is great for using up chiles that have maybe been sitting in the back of your pantry for several months. Though, because chiles lose their flavor over time, you may want to add an extra one to make sure the greens get good and smokey.
We like these tacos with morita salsa, but a chipotle or guajillo one will do just fine. (That morita salsa recipe is coming soon!)
Be sure to buy Mexican chorizo. That's the fresh, crumbly version. If you end up with Spanish style chorizo (dry, hard, and aged), you should save that for a charcuterie plate and head back out to get the Mexican stuff. Here's some more background reading on the difference.
Smoky Greens Tacos with Fresh Cheese and Chorizo
3 lbs of greens such as spinach, kale, chard
3 cloves of garlic, minced
2 Tbsp neutral oil (such as Canola)
2 cups chicken broth (use something rich and flavorful)
1 dried guajillo pod (seeds removed)
2 dried ancho chiles (seeds removed)
Mexican style chorizo
12 corn tortillas
In a Dutch oven, heat the oil over medium heat. Add the garlic and sauté until aromatic. Add the greens. You may have to do this in batches as the greens wilt. Stir to goat with the garlicky oil. Add the broth and stir. Bring to a boil, then add the chiles.
Cover the pot and reduce the heat to low. Cook for 45 minutes to 1 hour over very low heat. Uncover the pot and increase the heat to medium to evaporate the liquid.
Remove the chiles, then taste and season well with salt.
In a 12-inch frying pan, fry the chorizo. Then heat the tortillas over a direct flame.
Serve with queso fresco and morita salsa.