su-Sweet Potato and Chorizo Tacos
Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4Total Time30 mins
AuthorCharlotte March,
We never stop experimenting with tacos, and this sweet and savory version is our new favorite. To give the tortillas a smoky edge, char them over a gas burner, under the broiler, or on the grill.

How to Make It

Step 1
1

Peel onion and sweet potato and dice into 1/2-in. cubes. Heat oil in a large pan over medium heat. Add onion, potato, and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato is just tender, 8 to 9 minutes.

Step 2
2

Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon, until cooked through, 7 to 8 minutes.

Step 3
3

Meanwhile, heat tortillas in an oven or a microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.

Step 4
4

Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel, pit, and thinly slice avocados; put in another bowl and toss with juice from remaining lime half.

Step 5
5

Spoon about 3 tbsp. chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.

Step 6
6

*Find Mexican chorizo and cotija at well-stocked grocery stores and Latino markets. Avoid the very soft, bright orange chorizo--it's too oily.

Ingredients

 1 small white onion
 1 medium orange-fleshed sweet potato (often labeled "yam")
 1 tablespoon canola oil
 1/2 teaspoon kosher salt
 1 pound Mexican chorizo*, such as Silva brand, removed from casing
 12 corn tortillas (6-in. diameter)
 6 romaine lettuce leaves
 1 lime, halved
 2 ounces cotija (crumbly white Mexican cheese)* or feta
 2 firm-ripe avocados

Directions

Step 1
1

Peel onion and sweet potato and dice into 1/2-in. cubes. Heat oil in a large pan over medium heat. Add onion, potato, and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato is just tender, 8 to 9 minutes.

Step 2
2

Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon, until cooked through, 7 to 8 minutes.

Step 3
3

Meanwhile, heat tortillas in an oven or a microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.

Step 4
4

Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel, pit, and thinly slice avocados; put in another bowl and toss with juice from remaining lime half.

Step 5
5

Spoon about 3 tbsp. chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.

Step 6
6

*Find Mexican chorizo and cotija at well-stocked grocery stores and Latino markets. Avoid the very soft, bright orange chorizo--it's too oily.

Sweet Potato and Chorizo Tacos

Subscribe & Save

Subscribe today for as little as $1.34 per issue!

Sign Up for our Newsletter

Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more.
Был найден мной классный блог со статьями про оросители для полива.
нарядные платья для девочки кривой рог

htc x10