I came up with this easy, tasty recipe when the fridge was beginning to fill with leftovers–you can start from scratch by roasting baby potatoes and some cippolini or baby onions in a balsamic reduction, or roast some extra next time with this dish in mind.
- 2 cups roasted baby potatoes, roughly chopped into 1/2″ pieces (mine were leftover from the recipe here)
- 1 cup roasted onions in balsamic reduction cut into 1/2 ” pieces; reserve a little of the sauce
- 2 cups chard cut into long ribbons
- stalk of fresh epazote (if you have it), leaves roughly chopped
- Handful of fresh mint leaves, cut into ribbons
- Handful of fresh basil leaves, cut into ribbons
- Leaves from 2 stalks fresh oregano (Mexican if you have it), chopped
- 1/2 cup fresh cilantro, leaves and stems, roughly chopped
- olive oil
- pinch of sea salt
- pinch of smoked paprika
- pinch of dried Mexican oregano (if you have it)
- can of refried black beans (or home-cooked)
- juice from half a lemon
- 8 tortillas (fresh, if possible–I use Rick Bayless’s recipe)
- guajillo sauce
Guajillo Sauce (inspired by Rick Bayless) You might want to double this recipe if you like sauce!
- 3 dried guajillo peppers, seeded and slit down the middle and made flat
- 4 cloves garlic, unpeeled
- pinch of dried oregano (preferably Mexican),
- 1/2 tsp smoked paprika
- 1/2 tsp cumin seeds
- 1/2 tsp peppercorns
- juice from half a lime
- juice from a lemon
- a bit of the balsamic liquid from the onions if you have it
Make the guajillo sauce–
- In a cast iron skillet on medium heat, toast the garlic cloves until their skin starts to blacken in spots and they are softening. Peel and put into a food processor or blender.
- Toast the peppers just a minute or so on each side–until they crackle. Place them in a bowl of hot water and soak them for 30 minutes. Place them into the food processor with the garlic.
- Using a mortar and pestle, grind the herbs and spices together and add to the peppers & garlic.
- Pour in the two juices and a splash of the balsamic liquid. Process until blended. Add more liquid of you need to create a thin sauce. Strain in a fine-mesh strainer. Taste and add sat if needed.
- Quickly saute the other ingredients in order with the exception of the refried beans which should be warmed up in their own pan. Warm the tortillas. Make guacamole if you like. Serve family syle and have your diners make their own delicious soft tacos!