Tacos, Enchiladas, Tamales, Tostadas



Kale and Red Chile Tacos | Print |
(5 votes, average 3.60 out of 5)

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Serves 4


 

  • 2 tablespoons safflower or expeller-pressed canola oil
  • 1 small onion, chopped
  • 1 large bunch (1 pound) kale, stems trimmed, leaves sliced into ½-inch wide pieces, about 6 cups
  • 1 pouch (8 ounces) Frontera New Mexico Taco Skillet Sauce or Frontera Red Chile Enchilada Sauce
  • 3 to 4 tablespoons finely crumbled queso anejo or romano cheese
  • 8 to 12 warm corn tortillas for serving
  1. Heat oil in large nonstick skillet. Add onion; cook over high until golden, about 3 minutes.
  2. Stir in kale. Cook and stir until wilted, about 2 minutes. Stir in sauce; heat just long enough to barely soften kale, about 2 minutes.
  3. Sprinkle with queso. Serve with warm tortillas for making soft tacos.