These tacos are a variation on my Pressure Cooker Kale. The sweet taste of sautéed onions, a hit of heat from red pepper flakes, and the meaty kale greens all combine for a great taco filling. (Or serve them on their own as a Mexican side dish. I love to stir them into a bowl of black beans. Kale is a very versatile vegetable.)
I prefer these tacos “street food” style. One of my big surprises on my Mexican culinary tour was the size of the corn tortillas at street taco carts. I’m used to American sized tortillas – 6 inches across for a corn tortilla. (Which seems small when you grow up with standard American 8 inch flour tortillas). At the street carts in Oaxaca, corn tortillas were 4 inches across, meant to be eaten in one big bite. And I did eat them in one bite – lots of them.
To make kale tacos, fill a warm corn tortilla with a thin line of kale, making sure to get a little of the sautéed onion mixed in as well. Top with a spoon of salsa and a sprinkle of crumbled queso. Add a squeeze of lime, and it is ready – a couple of bites and it is time for the next taco. But that’s just me. Prefer big, bursting flour tortillas? Crunchy taco shells? Use your own favorite toppings and make these kale tacos your own.
Pressure Cooker Kale Tacos – Time Lapse [YouTube.com]
Recipe: Pressure Cooker Kale Tacos
Inspired by Rick Bayless, Swiss Chard Tacos with Caramelized Onions [RickBayless.com]
- 6 quart or larger pressure cooker (I love my Instant Pot Electric PC)
Pressure Cooker Kale Tacos with Caramelized Onions. Easy vegetarian tacos with a big taste from caramelized onions and pressure cooked kale.
- 1 tablespoon olive oil
- 1 medium to large onion, sliced thin
- 1/2 teaspoon fine sea salt
- 3 cloves garlic, slivered
- 1/4 teaspoon red pepper flakes
- 1 pound kale, cleaned and stems trimmed
- 1/2 teaspoon fine sea salt
- 1/2 cup water
- Corn tortillas
- Cheese (preferably crumbled Mexican cojita or fresco cheese)
- Lime wedges
- …Or your own favorite taco toppings
- Caramelize the onions, sauté the garlic:Heat the oil in the pressure cooker pot over medium heat until shimmering. (I use sauté mode in my electric pressure cooker). Add the sliced onions, and sprinkle them with 1/2 teaspoon of salt. Sauté until the onions are browned, about 8 minutes. (Stir often to keep them from burning.) Make a hole in the center of the onions and add the garlic and red pepper flakes – let them sit until you smell garlic, about 1 minute, then stir the garlic and pepper into the onions.
- Add the kale:Stir a big handful of the kale into the onions to coat with oil. Keep adding the kale in big handfuls, stirring as needed to pack down the kale. Don’t worry about the max fill line on the cooker – the kale will wilt in the cooker, leaving plenty of space – but you need to pack it in enough to close the lid. Sprinkle the kale with the remaining 1/2 teaspoon of salt, then pour the water over the kale and into the pot.
- Pressure cook the kale: Lock the lid on the pressure cooker, and cook at high pressure for 5 minutes (for either electric or stovetop pressure cookers). Quick release the pressure. Remove the lid carefully – the steam is hot enough to scald.
- Serve: Scoop the kale out of the pot with tongs or a slotted spoon, leaving as much liquid behind as possible. Pile some kale on a tortilla, top with salsa and cheese, spritz with a squeeze of lime juice, and dig in.
- Category: Pressure Cooker
- Cuisine: Mexican
- Serving Size: 1 taco
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Pressure Cooker Short Rib Tacos with Dried Chile Pepper Sauce
Pressure Cooker Chicken Tacos (Tinga de Pollo)
Pressure Cooker BBQ Pulled Pork Tacos
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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