Mexican cuisine · Vegetable Dishes

Acelgas con Papas

Swiss chard braised in a pan with golden-fried potato cubes, onion and serrano chili.

Ingredients · for 4 servings

• 800 g Swiss chard
• 600 g waxy potatoes
• 1 white onion
• 3 garlic cloves
• 2 serrano chilis
• 2 tomatoes
• 4 tbsp vegetable oil
• 1/2 tsp cumin
• 8 corn tortillas
• Salt, pepper

Instructions

1. Wash the chard, separate the stems from the leaves, cut the stems into 1 cm pieces and the leaves into rough strips.
2. Peel the potatoes and cut into 1.5 cm cubes, finely dice the onion, chop the garlic, cut the serrano chilis into thin rings and dice the tomatoes.
3. Heat the vegetable oil in a wide pan and fry the potato cubes over medium heat for 10–12 min, turning occasionally, until golden at the edges.
4. Add the onion, garlic, chili rings and cumin, and cook for 3 min until the onion is translucent and the cumin is fragrant.
5. Stir in the tomatoes and chard stems, braise for 5 min, then add the leaves in batches and cook covered for another 6–8 min until everything is tender and most of the liquid has evaporated.
6. Season generously with salt and pepper and serve hot with the corn tortillas warmed briefly on the comal.