Tuesday, March 10, 2009

The Sweet Life

Sweet Potato Chorizo Street Tacos
Makes 8 tacos

3 tbsp vegetable oil or lard
1 medium finely chopped onion
¾ lb. peeled sweet potato, chopped into ¼ inch cubes
4 inches of Mexican chorizo
5 cloves of minced garlic
salt and pepper to taste
8 corn tortillas
2 cups shredded cabbage
8 sprigs cilantro, chopped
8 tbsp sour cream
1 lime
hot sauce to taste

In a large sauté pan, heat oil and add onion and sweet potato. Cook over medium heat until onions are tender, about 7 minutes. Next, remove the chorizo from the casing and add to sauté pan. Cook with onions and potatoes until it is crumbled and starts to brown, about 3 minutes. Add garlic and cook for another 3 minutes, or until sweet potato is tender. Add salt and pepper to taste.

Steam tortillas in a clean, damp dish towel for 1 minute in the microwave. Next, assemble your tacos, dividing all remaining ingredients among the 4 tortillas. Start with the potato chorizo mixture, top with cabbage, cilantro, and sour cream. Squeeze lime and add your favorite hot sauce to taste.

Note: I keep chorizo frozen and saw off a couple of inches every time I find the other ingredients for this recipe in my house. I even use “soyrizo” the vegan chorizo, quite often and it is great!


matt said...

Those look so good. I will have to make this. Big Ups!

Anonymous said...

I served these last night at a little backyard dinner party - they were FANTASTIC! All my friends raved over them. Thanks Foodie!