Kale And Red Chile Tacos

Name: Kale And Red Chile Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps safflower or expeller-pressed canola oil; 8 warm corn tortillas for serving; 227 grams pouch Frontera New Mexico Taco Skillet Sauce or Frontera Red Chile Enchilada Sauce; 454 grams large bunch kale, stems trimmed, leaves sliced into ½-inch wide pieces, about 6 cups; 1 small onion, chopped; 3 Tbsps finely crumbled queso anejo or romano cheese

The recipe Kale And Red Chile Tacos could satisfy your Mexican craving in roughly 45 minutes. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 279 calories, 10g of protein, and 11g of fat per serving. A mixture of romano cheese, warm corn tortillas, kale, and a handful of other ingredients are all it takes to make this recipe so yummy.

Ingredients

Servings:

2Tbsps

safflower or expeller-pressed canola oil 8

warm corn tortillas for serving 227grams

pouch Frontera New Mexico Taco Skillet Sauce or Frontera Red Chile Enchilada Sauce 454grams

large bunch kale, stems trimmed, leaves sliced into ½-inch wide pieces, about 6 cups 1small

onion, chopped 3Tbsps

finely crumbled queso anejo or romano cheese

Recommended wine: Pinot Noir, Sparkling Rose, Riesling

Pinot Noir, Sparkling rosé, and Riesling are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.