Bergo’s Quelites Mexicanos

• 8 oz mixed quelites especially purslane, lambsquarters and amaranth
• 2 T cooking oil or pork lard 
• 1 large clove garlic thinly sliced
• 1 small 3 oz yellow onion or shallot 
• 1 jalapeno seeded and cut into 1 inch julienne strips
• Kosher salt and fresh ground black pepper
• ½ tsp freshly ground cumin or to taste
• 1 12 oz can whole peeled tomatoes (or 1 large fresh tomato)

Bring a pot of salted water to a boil and blanch the greens until nearly tender, about 30-60 seconds. Remove the greens and refresh in cold water, squeeze dry and reserve.

Squeeze the seeds from the tomatoes and discard. Dice or chop ½ cup of the tomatoes. Reserve the rest of the tomatoes and their juice for another purpose. (If using fresh tomatoes, core them, score the bottom with an X and blanch in boiling water until the skins peel. Remove the tomatoes to cool, discard the skins, squeeze the seeds out, and dice into medium cubes ½ inch).

In a 10 inch saute pan or large skillet, heat the oil and sliced garlic until aromatic and starting to turn golden. Add the sliced onion and  jalapeño and cook until wilted. Add the chopped peeled tomatoes and cook for a minute more. (Note: a good spoonful of mild chili powder can help thicken the mixture and add good flavor, especially if it’s freshly ground). 

Add the cooked greens and mix/toss the pan to thoroughly combine. Season with salt, pepper and cumin to taste. Continue cooking the greens mixture until the pan is nearly dry and the greens are tender and taste good to you.

Meanwhile, heat the tortillas on a comal, over a fire, or on a griddle.

Serve the greens with the tortillas on the side and allow guests to build their own tacos, or build the tacos and serve however you like. Other additions like hot sauce, salsa, sliced avocado or sour cream are all great. Feel free to use your favorite garnishes.