Enough for 12 tacos serving 4
From Season 8 Mexico - One Plate at a Time
1. Make filling. Slice the greens/chard crosswise into 1/2 inch pieces, including tender chard stems (you need about 8 cups). Add the greens and Swiss chard stems to a very large (12-inch) skillet set over medium-high heat. Stir in the Green Garlic Mojo and 1/2 cup water. Stir occasionally until the greens are tender, about 10 to 15 minutes. Taste and season with salt, usually 1/2 teaspoon.
2. Warm the tortillas. Wrap the tortillas in two attached squares of damp paper towels (wet paper towels, then roll up and gently squeeze out the excess water; unroll and use to wrap the tortillas). Microwave for 1 minute. Immediately remove from the paper towel and store in an insulated tortilla warmer or small thermal chest (like the ones that will hold a 6-pack of cans). If the warmer is unopened, the tortillas will stay piping hot for 1 hour.
3. Finish the tacos. Scoop the mixture into a deep warm serving dish and carry to the table along with the warm tortillas, queso fresco, Roasted Tomato-Árbol Chile Salsa and flowers for each of your guests to use to make their own tacos.