Tomatillo Salsa Recipe (The kind of tart, creamy, slightly soupy salsa verde that you find in Mexico City’s incredible taquerias. Incredible with carnitas, barbacoa, or just about any other type of taco.)
Swiss chard veggie "tacos" tonight I filled these yellow chard leaves w/ diced cucumber, yellow zucchini, chioggia beets, red onion, avocado, orange & red cherry tomatoes, cilantro, scallions, & some edible flowers (nasturtiums, calendula petals, & borage). Squeezed lime juice on top. I really love using chard, rather than any other type of leafy green, for these types of "tacos". They're really easy to kinda roll up around the fillings and eat
Oven Baked Tacos GMc Note: I started making these then realized I didn't pick up ground beef like I thought I did. So I ended up cooking a few chicken tenderloins sprinkled with the taco seasoning included in the recipe along with some garlic & onion and then chopping it up. I halved the recipe (eyeballing it), and used less of the refried beans, which were the green chilie and lime variety. Came out really good! Highly recommend!
Everything You Wanted to Know About Authentic Mexican Food