The thought of writing this post has had me giddy. I/ve been so excited to do a Cinco de Mayo recipe and nothing could be more appropriate than my favorite food...tacos! So many to choose from...endless sources of deliciousness in the palm of your hand...how to decide...?
Well, this one is the winner du jour and it does not disppoint. The combo of the creamy sweetness of the sweet potatoes with the oily spice of Mexican chorizo is ridiculous good together. Then add a tart, crunchy little quick salsa on top, and you are good to go...
This definitely beats a powdered packet of Old El Paso taco mix (not that I don't love the old school taco, too). Crack open a cerveza, make some guac and give these little guys a try :)
2 medium orange sweet potatoes/yams 3/4 inch dice
2 T. olive oil
1/2 t. kosher salt
fresh ground pepper
1 pound bulk Mexican chorizo
1 c. radishes - halved and thinly sliced
1/2 c. white onion - diced
1 jalapeno - finely chopped
1/4 c. cilantro - chopped
juice of one lime
Corn tortillas, taco size
Preheat oven to 400 degrees.
Toss sweet potatoes with 2 T. olive oil, salt & pepper in a rimmed baking sheet. Spread in single layer. Roast sweet potatoes for 35 minutes, stirring twice during cooking.
Heat a large, heavy bottom skillet over medium heat. Add chorizo, breaking into chunks. Saute chorizo until cooked through and browned - about 7 minutes - breaking up into smaller pieces with a wooden spoon.
Once chorizo is fully cooked, prop your skillet up at a slight tilt and let excess oil run out of the meat and collect at the lowest part of the pan for a few minutes. Remove excess oil with a spoon or turkey baster.
When the sweet potatoes are done roasting, add them to the skillet with the chorizo and stir to combine.
In a bowl, mix together radishes, onion, jalapeño, cilantro and lime juice. Stir to combine.
Warm corn tortillas on the stovetop or in the microwave. Spoon sweet potato-chorizo mixture into tortillas and top with a spoonful of radish salsa.
An easy way to warm up a stack of tortillas is to wrap them in a damp paper towel and microwave for 20-30 seconds. Remove them, carefully unwrap them (steam may be hot!) shuffle the stack a bit, re-wrap & heat for 15 more seconds. They will keep warm for awhile wrapped in aluminum foil.
For some more great taco recipes and other Mexican-inspired dishes (yes, there are homemade churros at the end) click HERE or on the video screen below to see the taco party entertaing video I did with Kin Community awhile ago. There is a vegetarian version of this dish as well!