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Tacos de Quelites — Tacos of Garlicky Greens

From Athens Locally Grown

<p>There are lots of recipes out there for “authentic” Mexican spinach quesadillas and similar dishes out there. Few of them will tell you, however, that none of those dishes were traditionally made with spinach. It’s a cool weather crop that has trouble growing here in Georgia, much less in the more arid and hot climates further south. What does grow well, both here and there, is the even more nutritious Lamb’s Quarter, and this is what modern recipes replace with spinach.</p>
Source: Traditional (Entered by Eric Wagoner)
Serves: Makes 8 tacos

8 to 10 corn tortillas
9 cups (about 1 lb) loosely packed, stemmed lambsquarters
1 tablespoon olive oil
1 medium white onion, sliced 1/2 inch thick
3 garlic cloves, peeled and finely chopped
1/2 teaspoon salt
1/4 cup finely crumbled cheese
3/4 cup salsa

Step by Step Instructions
  1. Warm tortillas in steamer, oven, or microwave.
  2. Boil greens in salted water until barely tender, about 3 minutes. Drain, cool, and roughly chop.
  3. Sear onions in oil until golden brown (about 10 minutes). Add garlic and salt and stir for one minute. Add greens and stir for one minute more. Season to taste.
  4. Sprinkle mixture with cheese.
  5. Assemble tacos at the table.