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Purslane Tacos

 

Purslane Tacos

YIELD: Makes 8 tacos (4 servings)

Ingredients

For Pico de Gallo:

 1 pint grape tomatoes, quartered

 1/2 cup chopped white onion

 1 tablespoon lime juice, or to taste

 2 teaspoons minced fresh Serrano chile, or to taste

 1/4 cup chopped cilantro

 Salt

 Freshly ground pepper

For Tacos:

 2 large garlic cloves, finely chopped

 1 tablespoon olive oil

 1 lb purslane, including tender upper stems, chopped (about 6 cups)

 8 fresh corn tortillas

 2 avocados

 1/2 cup crumbled cotija cheese (about 3 ounces), or to taste

 cilantro sprigs and lime wedges for serving

 

Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and

pepper. Let it stand while assembling the tacos.

Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add

purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer

to a sieve set over a bowl and let it drain.

Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over

medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally

with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla,

as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in

towel.

Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices

(lengthwise or crosswise, it doesn't matter) and season with salt.

Assemble tacos by spooning some purslane into a folded taco and topping it with avocado

slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.

This entry is related to the following products. Click on any of them for more information.
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FARM VISIT DAY, SUNDAY, MAY 21, 2017 11:00AM - 4:30PM

What People Are Saying

"We experimented w/ a lot of new foods to use up the CSA goods.  Some of my faves included tomato/cherry gazpacho, roasted tomatoes (easier than canning and so tasty to throw on as a condiment), blue cheese/walnut/ roasted beet salad, braised cabbage and many others.  We find it a labor of love to honor the veggies by using them up in tasty dishes each week.  Thanks for making it possible! "  

-Laura