• Prep Time
    3 Mins
  • Cook Time
    0 Mins
  • Total Time
    3 Mins
  • The base number of servings for this recipe is 12
    OK

    Purslane Tacos

    Purslane is slightly crunchy, somewhat lemony-tasting leaves, also known as verdolagas. They are frequently found at farmers’ markets in Mexico. (It’s also common in backyards in the United States, where it’s often thought of as a weed.) High in vitamin E, these leaves are similar to watercress or spinach and are used interchangeably. This taco recipe will make you like them forever.


    Ingredients
    1
    pound
    fresh purslane
    1
    tablespoon
    oil
    1
    small white onion, finely chopped
    1
    teaspoon
    finely chopped fresh garlic
    2-3
    medium Roma tomatoes, depending on size, cored and chopped
    1
    Serrano chile, finely chopped
    2-3
    tablespoons
    Maggi sauce
    12
    corn tortillas, warmed
    Directions
    Set aside a few raw sprigs or purslane for garnish. Steam or blanch the rest until crisp-tender, 3 to 5 minutes. Drain thoroughly, transfer to a plate covered with several layers of paper towels, and blot dry.
    In a large pan, heat the oil over medium-high heat. Add the onion and garlic and sauté until soft.
    Stir in the tomatoes and chile and sauté until the mixture resembles a sauce. Season with Maggi and continue to cook until the mixture is warm and the flavors blend.
    Spoon into the tortillas and serve the tacos garnished with the remaining sprigs of purslane.

    The base number of servings for this recipe is 12
    OK

    Categories 

    EasyHealthy

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