Ingredients
1 tablespoon thinly sliced garlic (from 2 cloves)
3 tablespoons extra-virgin olive oil, divided
1 bunch mustard greens, stemmed and roughly chopped (6 cups)
Kosher salt and freshly ground pepper
12 ounces Mexican chorizo, casings removed
1/2 cup finely chopped white onion, divided
1/4 cup finely chopped fresh cilantro stems, plus 1/4 cup chopped leaves
1/4 cup salsa verde, such as Frontera, plus more for serving
12 (6-inch) corn tortillas
Sour cream and sliced pickled jalapeños, for serving
Preparation
In a large skillet, cook garlic in 1 tablespoon oil over medium-high heat until sizzling. Add greens; season with salt and cook until just wilted. Transfer to a plate. Add remaining 2 tablespoons oil, chorizo, 1/4 cup onion, and cilantro stems to skillet; season with salt and pepper. Cook, breaking up chorizo with the back of a spoon, until cooked through and edges begin to crisp, 6 to 8 minutes. Stir in salsa, 2 tablespoons water, and wilted greens. Check seasoning.
Stir together remaining 1/4 cup onion and cilantro leaves. Blister tortillas over an open flame; transfer to a clean kitchen towel to keep warm. Serve chorizo and greens with tortillas, onion-cilantro mixture, sour cream, jalapeños, and more salsa verde.
