This is a tremendous dish, but it was my first attempt at chard, so there were some lessons learned. We used jarred minced garlic and hard tacos instead of soft, which cut down on the time immensely -- took us probably about 40 minutes total. Canned or frozen yellow corn would be a great add!
1. Double or triple the chard. We got four bunches of chard from our CSA and put in the largest and the smallest -- it amounted to about one heaping dinner plate of leaves -- but the result was more "onion tacos" than "chard tacos." The contents filled six very skimpy tacos. Next time, I will plan on filling a medium-to-large mixing bowl with chard.
2. I would NOT recommend subbing in a more flavorful cheese (like feta) as another reviewer did. The queso fresco serves to balance the spice in this dish. If you want to use normal taco cheese, cut the pepper.
3. Even with all that additional chard, I may cut the pepper just a tad next time. It was quite spicy (and delicious!). My mouth was still tingling after a glass of milk, a salad, and a yogurt-based dessert.
4. I cut the spines out of my chard leaves. I don't know if this was necessary, but I figured it was better to be safe than sorry in this case. Would love to hear from other reviewers!
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This is a tremendous dish, but it was my first attempt at chard, so there were some lessons...