Prep 30 mins
Cook 20 mins
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.
- 1 small white onion, diced
- 2 medium sweet potatoes, diced (1/2 inch cubes)
- 1 tablespoon canola oil
- 1⁄2 teaspoon kosher salt
- 1 lb mexican chorizo sausage (removed from casing)
- 12 corn tortillas (6-inch diameter)
- 6 romaine lettuce leaves
- 1 lime, halved
- 2 ounces Cotija cheese (or feta)
- 2 ripe avocados (firm)
- 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.
We really enjoyed this. I used all the ingredients except only 10 ounces of chorizo and half the tortillas. I omitted the salt and it is still a bit salty for our taste (chorizo tends to be salty). I would add another sweet potato to this, as I think even with my reduced amount, there would have been a better balance of sweet potato and chorizo that way. UPDATE: I have been making this with more sweet potato, and that really works out well for us - I think that the balance between sweet potato and chorizo is better with more chorizo. I love how easy this is- the chorizo provides all the seasoning you need, so it's so simple to make for weeknight dinners.
Amazing! Sweet and caramelised from the sweet potato meets the peppery taste of the chorizo and it's perfect! We diced our chorizo finely because the skins wouldn't come off but it was still great!