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1
Strip chard leaves from stems and wash in 2 changes of water.
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2
Rinse stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick.
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3
Set aside stems with chayote in one bowl and leaves in another.
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4
Make the salsa verde: Combine tomatillos, jalapenos and onion in a medium saucepan; cover with water and bring to a boil.
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5
Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened.
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6
Using a slotted spoon, transfer tomatillos, onion and one of the jalapenos to a blender.
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7
Do not drain water from pot.
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8
Let vegetables cool in blender while you blanch greens and chayote.
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9
Add more water to the pot so it is about 2/3 full.
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10
Return to a boil, salt generously, and add leaves.
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11
Blanch until tender, 1 to 2 minutes.
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12
Transfer leaves to a bowl of cold water to quickly shock, then drain and dry.
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13
Chop coarsely and set aside.
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14
Return water to a simmer and add chayote and chard stems.
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15
Simmer 5 minutes, or until just tender.
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16
Drain through a colander and again on paper towels.
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17
Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth.
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18
Taste for heat and add remaining jalapeno if desired.
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19
Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat.
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20
When hot, add tomatillo puree and partly cover to protect from splattering.
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21
Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
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22
Stir in stock, add salt to taste, and bring to a simmer.
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23
Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon.
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24
Taste and adjust seasoning.
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25
Heat olive oil in medium skillet over medium heat and add minced garlic.
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26
When fragrant, after about 30 seconds, stir in oregano, blanched leaves, stems and chayote.
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27
Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil.
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28
Season with salt and pepper.
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29
Stir in 1 cup salsa verde and set aside.
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30
Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan.
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31
Place a platter covered with paper towels next to pan.
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32
Using tongs, slide tortillas, one at a time, into hot oil.
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33
As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds.
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34
Immediately remove from pan and drain on paper towels.
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35
Cover with foil to keep warm.
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36
One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling.
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37
Roll up tortilla and place seam side down on platter.
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38
When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco and serve.
