Purslane and Avocado Tacos with Pico de Gallo Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's calledverdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

Ingredients

Makes 8 tacos (4 servings)

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

Make Pico de Gallo:
Step 1
Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
Step 2
中石油在一个12英寸的锅烹调大蒜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.
Step 3
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.
Step 4
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.
Step 5
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.

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Reviews (3)

I thought these were tasty tacos! The purslane itself (our first try) was not offensive, in fact smelled fantastic while trimming, but also didn't add a ton of flavor. Next time I'll be sure to season more aggressively, and won't skip chopping as the long strands coming out of the tacos with each bite were not ideal! Also, some black or refried beans would balance these tacos perfectly, whether on the side or tucked inside. (The purslane is there in the photo, strategically hidden under the cilantro & pico because it's not the most attractive. Look closely for what looks like sautéed spinach along the edges.)
- CuriousinCongo
- Phoenix, AZ
- 7/20/2020
Haven't tried it either. I also do not see any purslane in the photo and am wondering if the purslane growing in my yard is an acceptable variety for this dish.
- Bikinfool58
- Rochester, NY
- 9/25/2014
Haven't tried it but the picture doesn't show any purslane??
- jemss
- Colorado
- 9/24/2014