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 :)
Serves 6-8
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
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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.
Note:
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!
Say good morning to a hipper, healthier version of standard breakfast hash. I've replaced the regular white spuds with nutrient-rich sweet potatoes and added kale...two of nature's "superfoods." It's a meal packed with veggies & protein and better yet...it tastes freaking awesome.
This is an obvious choice for breakfast or brunch, but also makes a very satisfying dinner (I'm a huge fan of eggs for any meal). It's super simple to prepare and covers sweet, savory, & spicy in one big, tasty combo. Plus it looks really pretty when you serve it out of the cast iron skillet. Enjoy!
Serves 6
2 medium orange-flesh sweet potatoes/yams, about 1 1/2 pounds
4 T. olive oil, divided
1 t. chili powder
kosher salt & pepper
1 onion - thinly sliced
1 c. red pepper, chopped
1 T. chopped fresh thyme
2 cloves garlic - chopped
3 c. baby kale, roughly chopped
4-6 eggs
Garnishes:
1/2 c. crumbled Cotija or Greek Feta cheese
Chopped cilantro
A couple dashes of your favorite hot sauce, if desired (I recommend Sriracha on this one!)
Preheat oven to 400 degrees.
Cut sweet potatoes into 1 inch pieces, leaving skin on. Place on baking sheet, toss with 2 T. olive oil, chili powder and season with salt & pepper. Roast in oven until potatoes are soft and beginning to brown, 35 to 40 minutes.
When potatoes are almost finished roasting, heat 2 T. olive oil in a heavy, 10-12 inch ovenproof skillet. Saute onions over medium heat about 5 minutes. And red pepper and thyme and cook another 3-4 minutes until onions are are cooked and beginning to brown slightly. Add garlic and saute one minute. Add kale and 2 T. water and cook, stirring, until kale is wilted and water had evaporated, about 3 minutes.
Add sweet potatoes to skillet and stir to combine. Evenly spread vegetables on the bottom of the pan. Make 4-6 small wells in sweet potato mixture and crack in eggs. Place skillet in the oven and cook until eggs are set but still have runny yolks (if desired), about 9-11 minutes.
Remove from oven and season eggs with salt & pepper. Crumble the cheese over the hash. Garnish with fresh, chopped cilantro & hot sauce.
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Please click HERE or on the video screen below to enjoy the live video version of this recipe from Kin Community and me!
It sounds too healthy to be delicious, but I guarantee you, you will love this recipe - it’s my new obsession. It has it all - a wonderful combo of flavors & textures and maximum health benefits.
It’s also incredibly versatile...it’s a great vegetarian (or vegan) main course (i topped it with a poached egg for dinner and it was delish!) or a beautiful side dish that pairs really nicely with roast chicken. I also made an egg-white scramble with of the leftovers for breakfast...amaze balls.
In this photo, I used a medley of red, white & black quinoa that I had picked up at the market, but plain quinoa works juuust fine.
Serves 6 as a main course, 8 as a side dish.
3 medium sweet potatoes/orange-fleshed yams, cut into 1/2 inch dice
3 T. olive oil - divided
kosher salt & fresh ground pepper
1 c. dry quinoa
4 c. roughly chopped kale, tough stems removed
1 T. butter
1/4 c. water
Preheat oven to 425 degrees. Toss diced sweet potatoes with 2 T. olive oil and season with kosher salt & pepper. Place on a rimmed baking sheet and roast about 45-55 minutes, stirring once after 20 minutes and again after 30 minutes. Remove when potatoes are slightly caramelized.
About 20 minutes before your potatoes are done roasting, rinse quinoa & cook according to the instructions on the package. Once cooked, fluff with a fork. You will end up with about 3 cups cooked quinoa.
In a large skillet with lid or large pot, heat remaining 1 T. of olive oil & 1 T. butter over medium high heat. Add chopped kale and saute about 2 minutes, until bright green. Add 1/4 c. water, cover & lower heat to medium low. Braise for 2-3 minutes. Remove lid and cook a couple minutes more until water is evaporated.
Add roasted sweet potatoes & quinoa to kale and stir to combine. Season with kosher salt and fresh ground pepper.
