Seasonal Recipes

Weed Tacos


"What's for dinner?" My husband asks.
"Purslane tacos", I answer.
"We're having weeds for dinner," he says.

I have often read where a weed is defined as, any plant growing where it's not wanted. That means that the burning bush at the end of my drive is a weed. And while I did not plant the purslane, I was happy when is showed up along a garden path.

I first realized that purslane was eatable, when I saw it for sell with other produce in a Mexican market. I asked the vendor how to prepare it. Then struggled to comprehend as much as I could, given my limited Spanish. I paid her a few pesos and left the market with a bunch of weeds that would be dinner. It was a great meal. I have never seen purslane for sell at Kroger, or even Whole Foods, so it's a special treat we have only when the garden is weedy.

As my kids, both teens, are called to set the table for dinner, their father informs them that we'll be having weed tacos. You should see their faces; their fingers flying over the key pads of their cell phones, as they text friends. Their parents, the ones who have given the "Just Say NO" lecture more times than they can count, have lost their minds.

1 bunch purslane, large stems removes
1 small onion, chopped
4 large tomatillos
1-2 cloves garlic
1 jalapeno,
several sprigs cilantro
salt to taste
oil
1/2 cup sour cream
12 tortillas

Blanch purslane in boiling for a few minutes, then rinse with cold water. Squeeze out all the water. Meanwhile puree onion, tomatillos, garlic, jalapeno and cilantro. Salt to taste.

Lightly coat a skillet with oil. When the oil is heated, add the puree and fry for a few minutes. When the salsa has thickened a bit, add the purslane, and cook until tender, then stir in the sour cream. Serve on warmed corn tortillas.

Posted on September 03, 2009

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COMMENTS:

Posted by Bill on September 07, 2010

weed tacos sound great



Posted by Stacy on September 07, 2010

LOL...I love your stories Tamra!




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