Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.