I guess this is purslane obsession week for me, two posts about the stuff in one sennight... am I going crazy? Crazy for purslane! In this comment thread at Cooking with EL CHAVO!, I found this comment to be interesting:
The traditional Mexicano recipe for verdolagas is with pork, but years ago a Mexicano I used to work in construction with showed my a good way to eat it fresh.
He took a bunch of fresh verdolagas and put it in a hot flour tortilla with some slices of avocado, some slices of queso fresco, and one or two green onions. Then he dripped on some El Pato salsa and voila a tasty and fast burrrito de verduras.
While I didn't have green onions, I came across a nice purslane patch, picked the tips off the stalks, and served it on a corn tortilla with some avocado, queso fresco, a squeeze of lime, and a judicious amount of hot sauce:
It was a nice balance of tart purslane and lime juice, salty queso, creamy avocado, and a touch of heat... a perfect no-cook summer snack. Having the store-bought ingredients in the office fridge, and a bumper crop of purslane on the grounds, it looks like I've got my work-meals taken care of for a week. I might even open up a concession stand on site: Calvo Loco Taco.