Sweet Potato Chorizo Tacos

There’s something magical about a cozy evening spent with friends, savoring delicious food that warms your soul. When I first experimented with these Sweet Potato Chorizo Tacos, it was during one of those crisp fall nights where the air feels a bit sharper, and the leaves crunch underfoot. The combination of sweet potatoes and chorizo creates a delightful harmony of flavors—one that’s savory, slightly spicy, and oh-so-satisfying. The first bite transports you to a bustling taco stand, where the vibrant colors of fresh ingredients catch your eye and the rich aromas fill the air. I remember the laughter shared around the table as everyone dove into these tacos, each bite filled with the hearty ingredients like roasted poblano crema and refreshing black bean salsa. It’s a dish that brings people together, making every meal a small celebration.

Shopping List for Sweet Potato Chorizo Tacos

The ingredients for Sweet Potato Chorizo Tacos are not only delicious but also harmonious. Each element plays a crucial role in creating layers of flavor and texture. The key players are the sweet potatoes, which add a natural sweetness and creaminess, and the chorizo, which brings a savory and spicy kick. Together with the black beans, grilled corn, and vibrant toppings, they create a balanced and satisfying dish.

• 1 sweet potato, cut into 1 inch chunks – This is the star of the recipe, providing a sweet and creamy base.
• 1 pound ground mexican chorizo – Adds a savory, spicy flavor that complements the sweetness of the sweet potato.
• 1 clove garlic, minced or grated – Enhances the overall aroma and flavor profile.
• 4 ounces pepper jack cheese, grated – Brings creaminess and a bit of spice to the tacos.
• 4 ounces sharp cheddar cheese, grated – Adds a rich, tangy flavor that pairs well with the other ingredients.
• 6-8 corn or flour tortillas, warmed – The perfect vessel for holding all the delicious fillings.
• 1 cup cooked black beans – Provides protein and fiber, making the dish more hearty.
• 2 ears grilled corn – Adds sweetness and a delightful crunch to each bite.
• 1 cup grape tomatoes, quartered – Offers a fresh burst of flavor and color.
• 1 jalapeno, seeds removed and chopped – Adds a touch of heat that can be adjusted to taste.
• 1/3 cup fresh cilantro, chopped – Brings a refreshing herbal note to the tacos.
• 3 green onions, chopped – Adds a mild onion flavor and some crunch.
• 1 lime, juiced – Adds acidity that brightens the dish.
• kosher salt and pepper to taste – Essential for seasoning the dish correctly.
• 1 avocado, skin and pit removed + chopped or sliced – Creamy texture that balances the dish.
• 1/4 cup greek yogurt – A healthier alternative to sour cream that adds creaminess.
• 1 poblano pepper – Roasted to add depth of flavor.
• 2 teaspoons hot sauce – Adds a spicy kick, can be adjusted to preference.
• 2 limes, juiced – Adds brightness and acidity.
• 1/2 teaspoon cumin – Provides earthy undertones that enhance the flavors.
• salt and pepper to taste – Important for balancing flavors.

Preparation Steps for Sweet Potato Chorizo Tacos

Creating the Sweet Potato Chorizo Tacos is an enjoyable process that can easily be shared with friends or family. It starts with preparing the ingredients, which allows you to appreciate the colors and textures of everything you’ll be using. As the flavors meld together in the cooking process, you’ll find that the aromas fill your kitchen, setting the stage for a delicious meal.

1. Heat a large skillet over medium heat and add olive oil. Once the oil is shimmering, add the garlic and sweet potatoes to the skillet. Stir well, ensuring that the sweet potatoes are coated in the oil and garlic. Cover the skillet and cook for about 20 minutes, stirring occasionally, until the sweet potatoes are just softened. They should be tender but not falling apart.
2. Next, crumble in the chorizo to the skillet. Use a wooden spoon to break it up and mix it thoroughly with the sweet potatoes. Cook until the chorizo is browned and cooked through, which should take around 8 to 10 minutes. Look for a nice golden color on the chorizo, as this means it’s caramelized and full of flavor.
3. While the sweet potato and chorizo mixture is cooking, prepare the roasted poblano crema. Start by removing the core and seeds from the poblano pepper and slicing it in half. Lay the halves on a baking sheet and preheat your broiler. Place the peppers skin-side up under the broiler for about 5 minutes, or until the skins are completely charred and black. Keep an eye on them, as the broiler can be very hot and may char them quickly.
4. Once charred, remove the peppers from the oven. Using kitchen tongs, carefully transfer them to a bowl and cover with plastic wrap. This will steam the peppers slightly and help loosen the skins. Set them aside for about 15 minutes to cool.
5. While waiting for the peppers to cool, throw together the black bean salsa. In a medium-sized bowl, combine the black beans, grilled corn, jalapeno, cilantro, green onions, lime juice, and cumin. Season with salt and pepper to your taste. Toss everything together until well mixed, and set aside.
6. Once the peppers have cooled, carefully remove some of the charred skin, although leaving some on can add extra flavor. Place the roasted pepper flesh into a food processor. Add the avocado, greek yogurt, lime juice, and hot sauce. Season with a pinch of salt and pepper, and process until smooth. Taste and adjust the seasoning as needed.
7. Now comes the fun part—assembling the tacos! Warm the tortillas in a pan or microwave until pliable. On each tortilla, place a generous spoonful of the sweet potato and chorizo mixture. Then, top with shredded cheese, followed by a scoop of the black bean and corn salsa, and finish with a drizzle of the roasted poblano crema. Each layer adds a different texture and flavor, making every bite delicious.
8. Once assembled, serve immediately while warm. You can also provide extra toppings like lime wedges or more hot sauce on the side for those who enjoy an extra kick. Enjoy these tacos with loved ones and share in the joy of a homemade meal!

Substitutions and Tips

Making the Sweet Potato Chorizo Tacos is a delightful experience, and there are plenty of ways to tailor it to your preferences. The following tips and substitutions will ensure you get the most out of this recipe while also allowing for personal touches.

• Storage: Store any leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy shell or in a microwave for a quicker option.
• Freezing: You can freeze the sweet potato and chorizo mixture separately for up to a month. Just thaw and heat before assembling your tacos.
• Pairing: These tacos pair wonderfully with a fresh side salad or some roasted vegetables to balance the meal.
• Flavor adjustments: If you want a milder flavor, consider using a non-spicy sausage instead of chorizo or omitting the jalapeno.
• Creative toppings: Try adding pickled onions or sliced radishes for a tangy crunch on top of your tacos.
• Vegetarian option: Substitute the chorizo with lentils or a plant-based meat alternative for a vegetarian version.
• Herbs: Experiment with different herbs like fresh parsley or dill to see how they change the flavor profile.

Perfect Pairings for Sweet Potato Chorizo Tacos

When serving the Sweet Potato Chorizo Tacos, consider these delightful pairings to elevate your meal:

• Side Salad: A light and refreshing salad with mixed greens, avocado, and a zesty vinaigrette complements the richness of the tacos.
• Mexican Rice: Serve with a side of cilantro-lime rice for a complete and satisfying meal.
• Guacamole: Enhance your taco experience with a side of homemade guacamole for added creaminess and flavor.
• Drinks: Pair with cold drinks like lemonade or horchata for a refreshing contrast.
• Occasions: These tacos are perfect for casual dinners, taco nights, or gatherings with friends, making every occasion feel special.
• Storage Tips: Store leftover fillings in separate containers to keep the tortillas from getting soggy.
• Seasonal Pairings: In fall, add roasted squash or sweet potatoes to the sides for a seasonal touch.

FAQ

Conclusion

The Sweet Potato Chorizo Tacos are a delightful combination of flavors that make them a standout dish. With the perfect balance of sweetness and spice, they are sure to impress at any gathering. I encourage you to give this recipe a try; your loved ones will be grateful for the delicious experience you create together.

Sweet Potato Chorizo Tacos

Craving a vibrant and satisfying meal? These Sweet Potato Chorizo Tacos blend sweet potatoes with savory chorizo, topped with creamy roasted poblano crema and fresh black bean salsa. Perfect for an easy weeknight dinner, you'll want to make these tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup sweet potato cut into 1 inch chunks
• 1 pound ground mexican chorizo
• 1 clove garlic minced or grated
• 4 ounces pepper jack cheese grated
• 4 ounces sharp cheddar cheese grated
• 6-8 corn or flour tortillas warmed
• 1 cup cooked black beans
• 2 ears grilled corn
• 1 cup grape tomatoes quartered
• 1 jalapeno seeds removed and chopped
• 1/3 cup fresh cilantro chopped
• 3 green onions chopped
• 1 lime juiced
• kosher salt and pepper to taste
• 1 avocado skin and pit removed + chopped or sliced
• 1/4 cup greek yogurt
• 1 poblano pepper
• 2 teaspoons hot sauce I use Franks
• 2 limes juiced
• 1/2 teaspoon cumin
• salt and pepper taste

Equipment

• Skillet
• Oven
• Grater
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Food Processor
• Wooden Spoon

Method

 

1. Heat a large skillet over medium heat and add olive oil. Once the oil is shimmering, add the garlic and sweet potatoes to the skillet. Stir well, ensuring that the sweet potatoes are coated in the oil and garlic. Cover the skillet and cook for about 20 minutes, stirring occasionally, until the sweet potatoes are just softened. They should be tender but not falling apart.
2. Next, crumble in the chorizo to the skillet. Use a wooden spoon to break it up and mix it thoroughly with the sweet potatoes. Cook until the chorizo is browned and cooked through, which should take around 8 to 10 minutes. Look for a nice golden color on the chorizo, as this means it's caramelized and full of flavor.
3. While the sweet potato and chorizo mixture is cooking, prepare the roasted poblano crema. Start by removing the core and seeds from the poblano pepper and slicing it in half. Lay the halves on a baking sheet and preheat your broiler. Place the peppers skin-side up under the broiler for about 5 minutes, or until the skins are completely charred and black. Keep an eye on them, as the broiler can be very hot and may char them quickly.
4. Once charred, remove the peppers from the oven. Using kitchen tongs, carefully transfer them to a bowl and cover with plastic wrap. This will steam the peppers slightly and help loosen the skins. Set them aside for about 15 minutes to cool.
5. While waiting for the peppers to cool, throw together the black bean salsa. In a medium-sized bowl, combine the black beans, grilled corn, jalapeno, cilantro, green onions, lime juice, and cumin. Season with salt and pepper to your taste. Toss everything together until well mixed, and set aside.
6. Once the peppers have cooled, carefully remove some of the charred skin, although leaving some on can add extra flavor. Place the roasted pepper flesh into a food processor. Add the avocado, greek yogurt, lime juice, and hot sauce. Season with a pinch of salt and pepper, and process until smooth. Taste and adjust the seasoning as needed.
7. Now comes the fun part—assembling the tacos! Warm the tortillas in a pan or microwave until pliable. On each tortilla, place a generous spoonful of the sweet potato and chorizo mixture. Then, top with shredded cheese, followed by a scoop of the black bean and corn salsa, and finish with a drizzle of the roasted poblano crema. Each layer adds a different texture and flavor, making every bite delicious.
8. Once assembled, serve immediately while warm. You can also provide extra toppings like lime wedges or more hot sauce on the side for those who enjoy an extra kick. Enjoy these tacos with loved ones and share in the joy of a homemade meal!

Notes

Store any leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy shell or in a microwave for a quicker option. You can freeze the sweet potato and chorizo mixture separately for up to a month. Just thaw and heat before assembling your tacos.

Previous PostSlow Cooker Chicken and Dumplings

Next Post Roasted Vegetable Stacked Enchiladas

Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!