So, without further ado:
Potato, Mushroom and Chard Tacos
ingredients:
1 T Olive Oil
1/2 onion, diced
2-3 garlic cloves (I used an entire bulb of fresh green garlic)
2 tsps taco seasoning of your choice
3 medium-sized russet potatoes, diced
1.5 cups mushrooms, diced chunky
1 medium bunch of Swiss chard, leaves chopped into small pieces, hard stalks discarded
1/2 - 1 jar Herdez salsa verde, or similar
corn tortillas, garnishes for taco
directions:
saute onions and garlic in oil until soft and fragrant. Add potatoes and taco seasoning. Saute potatoes just until they begin to brown and turn golden. Add mushrooms, chard and salsa. Simmer on medium-low until potatoes are soft and flavorful, about 20-30 minutes. You are fine adding the whole jar of salsa and letting it cook down. Or, you could start with a half a jar and add more as needed. The verde is pretty mild and the longer it simmers, the more tasy the tacos become so don't be shy about using it all. It's certainly cheap enough.
Serve with warm tortillas and taco garnishes.
I sprinkle my Fiesta taco seasoning pretty liberally over the potatoes; the 2 tsps above is a guess.
Look at all that yummy chard from my farm box.
I have to tell you, this smelled divine.
Finally, we got to eat them. I served them on yellow corn tortillas with fresh guacamole on the side. This picture may be a wee bit blurry. I apologize, I was just so darn anxious to dig in.
