Purslane tacos.
Shopping list: purslane, tomatillos, a green chile, corn tacos, queso fresco.
Staples: onion, garlic.
Begin by making a quick green salsa. Peel the papery husk off 4 tomatillos, wash them and toss them into a blender with 1 small green chile, half a small onion and a clove of garlic. Whirl them into a thin liquid.
Take a big heap of purslane, wash it well, chop it and boil it for about 10 minutes. Drain.
Slick a skillet with oil and add the salsa. Bring it to a boil, turn the heat down and add the purslane. Add salt and pepper to taste. (Diana Kennedy adds cumin as well.) Cook it down until it’s thickened.
Sprinkle some queso fresco across the top and served wrapped into warm tortillas.
