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Gallery Chorizo-and-Mustard-Greens Tacos Credit: Nico Schinco Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 1 tablespoon thinly sliced garlic (from 2 cloves) 3 tablespoons extra-virgin olive oil, divided 1 bunch mustard greens, stemmed and roughly chopped (6 cups) Kosher salt and freshly ground pepper 12 ounces Mexican chorizo, casings removed 1/2 cup finely chopped white onion, divided 1/4 cup finely chopped fresh cilantro stems, plus 1/4 cup chopped leaves 1/4 cup salsa verde, such as Frontera, plus more for serving 12 (6-inch) corn tortillas Sour cream and sliced pickled jalapeños, for serving

Cook’s Notes To get smoky, charred tortillas that won’t dry out, blister them over a gas burner. Then wrap them in a clean dish towel to keep them warm and pliable.

Gallery Chorizo-and-Mustard-Greens Tacos Credit: Nico Schinco

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Chorizo-and-Mustard-Greens Tacos      Credit: Nico Schinco

Chorizo-and-Mustard-Greens Tacos

Credit: Nico Schinco

Chorizo-and-Mustard-Greens Tacos

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Recipe Summary

prep: 20 mins total: 30 mins

Servings: 4

prep: 20 mins

total: 30 mins

prep:

20 mins

total:

30 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon thinly sliced garlic (from 2 cloves) 3 tablespoons extra-virgin olive oil, divided 1 bunch mustard greens, stemmed and roughly chopped (6 cups) Kosher salt and freshly ground pepper 12 ounces Mexican chorizo, casings removed 1/2 cup finely chopped white onion, divided 1/4 cup finely chopped fresh cilantro stems, plus 1/4 cup chopped leaves 1/4 cup salsa verde, such as Frontera, plus more for serving 12 (6-inch) corn tortillas Sour cream and sliced pickled jalapeños, for serving

Directions

In a large skillet, cook garlic in 1 tablespoon oil over medium-high heat until sizzling. Add greens; season with salt and cook until just wilted. Transfer to a plate. Add remaining 2 tablespoons oil, chorizo, 1/4 cup onion, and cilantro stems to skillet; season with salt and pepper. Cook, breaking up chorizo with the back of a spoon, until cooked through and edges begin to crisp, 6 to 8 minutes. Stir in salsa, 2 tablespoons water, and wilted greens. Check seasoning.

Stir together remaining 1/4 cup onion and cilantro leaves. Blister tortillas over an open flame; transfer to a clean kitchen towel to keep warm. Serve chorizo and greens with tortillas, onion-cilantro mixture, sour cream, jalapeños, and more salsa verde.

Cook’s Notes To get smoky, charred tortillas that won’t dry out, blister them over a gas burner. Then wrap them in a clean dish towel to keep them warm and pliable.

Cook’s Notes

To get smoky, charred tortillas that won’t dry out, blister them over a gas burner. Then wrap them in a clean dish towel to keep them warm and pliable.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Chorizo-and-Mustard-Greens Tacos

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chorizo-and-Mustard-Greens Tacos

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest