Braised sweet potatoes make a fantastic taco filling. Use the filling on it’s own or as a, accompaniment to chicken, pork or beef tacos. Serve these tacos with the accompaniments below and homemade tortillas which are worth the effort! The flavor is sweet and “corny” and delicious!
Serves 4 to 6
2 Tbls. olive oil
1 red onion, thinly sliced
3 cloves garlic, thinly sliced
2 tsp. cumin
2 tsp. sweet or smoked paprika
1 tsp. ancho chili powder
3 lbs. sweet potatoes or butternut squash, peeled and cut in 1/2-inch pieces
1 12oz. bottle beer (such as a lager or Modelo Negra)
Salt and freshly ground black pepper
1 jalapeño (thinly sliced)
1 1/2 cups radishes, thinly sliced (one large bunch)
2 cloves garlic, peeled and crushed
3 whole black peppercorns
1 cup white wine vinegar
3/4 cup water
1 Tbls. sugar
1 1/2 tsp. salt
Corn tortillas, pickled radishes, shredded cabbage, guacamole, salsa verde, crema, cilantro and hot sauce …
The Pickled Radishes
In a saucepan add white wine vinegar, water, sugar, and salt and bring to a boil. Simmer and stir to dissolve the sugar, about 5 minutes.
Place jalapeños, radishes, garlic and peppercorns in a large wide-mouthed mason jar.
Pour the hot liquid into the to the mason jar to cover the jalapeños and radishes. Cool then seal the jar. Store in the refrigerator for six hours or overnight.
The Sweet Potatoes
In a heavy-bottomed pan or Dutch oven add 2 tablespoons olive oil and heat over medium-high heat. Add the onion and garlic and sauté, until onion is slightly softened, about 3-4 minutes.
Add the cumin, paprika and ancho chili powder and mix to combine.
Add the sweet potatoes and cook until slightly browned, about 5 minutes.
Add about three fourths of the beer and gently boil sweet potatoes uncovered, stirring occasionally until beer reduces.
Add more beer if needed and simmer, covered for a total of 10-15 minutes or until just tender and not mushy.
Adapted from a recipe by Mario Batali.
Homemade tortillas are so tasty! They are worth the effort and fun to make. If you’re hosting a crowd, set up a tortilla station and let guests make them for you. If you’ve got kids, get them in the kitchen and have them make the tortillas. The picture above is tacos and tortillas made by my summer camp kids.
Makes about 10 tortillas
1 1/2 cups masa harina - not cornmeal or corn flour. Blue corn masa carina can be found at Mexican grocery stores including Chavez Market
1/4 tsp. each salt and ground cumin
1 tsp. Aleppo pepper (optional)
2 Tbls. olive oil or good quality vegetable oil
1 gallon size plastic bag cut around the edges to create 2 plastic sheets
A tortilla press
Combine the masa harina, salt, cumin, and Aleppo pepper in a bowl. Stir in the oil and then slowly stream in 1 cup of hot water until a dough forms. Knead until all is incorporated and smooth.
Wrap in plastic wrap and let sit at room temperature for 30 minutes to 1 hour.
Heat a dry cast iron pan, grilled or heavy bottomed pan.
Take small pinches of dough, about the size of a ping pong ball and roll into a ball then pat the ball into a disk. You can also roll the dough into a log and wrap with plastic for 30 minutes and then slice the log into rounds.
Place one plastic sheet on your press, add the disk of dough and then the second sheet. This will keep the tortilla from sticking. Press the dough to create a thin tortilla.
Carefully place tortillas on the hot pan. Fry for about 1 minute (or less) on each side until the dough is cooked and the tortilla is blistered.
Place in a tortilla warmer or on a plate and cover with a towel that has been lightly sprinkled with water.