SWEET POTATO AND CHORIZO TACOS
To give the tortillas a smoky edge, char them over a gas burner, under the broiler or on the grill - recipe is from Sunset Magazine.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel onion and sweet potato and dice into 1/2 inch 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 tender, 8 - 9 minutes.
- Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon until cooked through, 7 - 8 minutes.
- Meanwhile, heat tortillas in an oven or microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.
- Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel and pit and thinly slice avocados; put in another bowl and toss with juice from remaining lime juice.
- Spoon about 3 tablespoons chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.
Nutrition Facts : Calories 993.6, Fat 68.2, SaturatedFat 21.8, Cholesterol 114.9, Sodium 1933.8, Carbohydrate 61.3, Fiber 14.9, Sugar 6.2, Protein 38.4
CHORIZO AND SWEET POTATO TACOS WITH AVOCADO SALSA
Stewed in chicken broth, spicy Mexican-style chorizo and sweet potatoes become a silky and hearty filling for warm corn tortillas. The tangy and bright avocado salsa balances the rich filling and brings a pop of color to this delicious weeknight meal.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm.
- Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
- Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese.
More about "sweet potato and chorizo tacos recipes"
EASY CHORIZO SWEET POTATO TACOS WITH BLACK BEANS
From playswellwithbutter.com
5/5 (8)Category TacosCuisine Mexican & Tex-MexTotal Time 20 mins
- Add the olive oil to a large skillet over medium heat. Once hot, add the sweet potato, seasoning with 1/2 teaspoon kosher salt. Stir to coat. Cook, stirring occasionally, for 4-5 minutes, until the sweet potato begins to soften.
- Push the sweet potatoes to the edges of the skillet. Add in the chorizo. Brown the chorizo for 4-5 minutes, using a wooden spoon to break it into bite-sized crumbles as it cooks. Once the chorizo is crumbled & browned, stir in the sweet potatoes.
- Add the black beans to the skillet, stirring to combine with the chorizo sweet potato mixture. I like to use a wooden spoon to mash the black beans ever so slightly, binding the mixture together. Cook until heated through, 1-2 minutes. Taste and season with additional kosher salt or ground black pepper, as needed.
- Spoon the chorizo mixture into tortillas, finishing with your favorite taco toppings of choice: sour cream/Mexican crema, pickled red onions, cilantro, etc. Enjoy!
SWEET POTATO AND CHORIZO TACOS RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (2)Total Time 30 minsEstimated Reading Time 1 minCalories 1006 per serving
- 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.
- 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.
- 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.
- 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.
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