Chard and Chorizo Tacos

Tomorrow promises to be a sunny Fathers Day, so be sure to include a trip to the Fairmount Neighborhood Farmers Market as part of your celebrations. You'll find fresh produce from Camas Swale Farm and lovely flowers for a deserving dad from Tiger Lily Art. 

Last Sunday Camas Swale had an eye catching selection of rainbow chard, which was the inspiration for these chard and chorizo tacos. The filling started with caramelized onions and chard stems, then diced chorizo for spice and flavor (you could also use chipotle peppers for a vegetarian version), then the chard greens just until soft, and then a spoonful of creme fraiche or sour cream for richness. Layer these on corn tortillas with rice and beans and top with roasted peppers, avocado, lettuce, or anything else that catches your fancy and adds crunch and color.

Chard and Chorizo Tacos

(serves four)

chard filling
1 bunch chard
1 large onion
2 Tbsp canola oil
1 chorizo pepper
1/2 cup creme fraiche or sour cream
salt to taste

for the tacos
corn tortillas
cooked white beans
rice (optional)
avocado slices, roasted pepper slices, lettuce

1. Peel and chop the onion. Heat a large skillet over medium heat, add the oil and when it starts to shimmer, add the onions. Cook the onions with a pinch of salt, stirring occasionally, for about 10 minutes until they are soft and have started to brown.

2. While the onions are browning, rinse the chard leaves, trim off the tips of the stems, and then cut the remaining stems from the leaves. Slice the stems into 1/4 inch slices and reserve. Slice the leaves into 1/4 inch slices and reserve. When the onions have started to brown, add the chard stems and a pinch of salt and continue cooking. Cut the chorizo lengthwise into quarters and then slice widthwise into 1/4 inch pieces. After about 5 minutes, when the chard stems are soft, add the chorizo pieces and cook for another couple minutes. Then add the chard leaves and cook for a few minutes until the chard leaves have just started to soften. Remove from the heat and stir in the creme fraiche or sour cream. 


3. Serve the warmed tortillas topped with beans, (and rice if you like) and the chard mixture, and your choice of toppings. Enjoy.