SWEET POTATO TACOS
These tacos were made by cooking sweet potatoes sous vide and they were absolutely delicious. The recipe comes from Lisa Q. Fetterman's Sous-Vide at Home.
SWEET POTATO TACOS
2 sweet potatoes (about 1 1/2 pounds) peeled and cut into 1/2-inch dice (about 4 cups)
3 to 4 chipotle chiles in adobo, seeded and chopped
11/2 teaspoons ground cumin
1 teaspoon kosher salt
2 tablespoons mild vegetable oil
12 (6-inch) corn tortillas
Salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons minced red onion
1/2 cup sour cream
1/2 cup crumbed Cotija cheese or queso fresco
1/4 cup coarsely chopped fresh cilantro, for garnish
4 to 6 lime wedges for serving
Preheat your sous vide water bath to 185 degrees F.
In a large bowl, toss together the sweet potatoes, chiles, cumin, salt, and 1 tablespoon of the oil until the sweet potato pieces are evenly coated with all of the ingredients.
To ensure that your bag sinks, place 1 to 2 pounds of weight into a gallon-size freezer-safe ziplock bag. Add the sweet potato mixture to the bag and seal.
When the water has reached the target temperature, lower the bagged sweet potatoes into the water bath and cook for one hour. The sweet potatoes are ready if you can crush the pieces through the bag with a firm pinch.
Remove the bag from the water bath and transfer the sweet potatoes to a plate, discarding the liquid. Set aside.
Heat a large cast-iron skillet over medium-high heat. When the pan is hot, working in batches, heat the tortillas by placing them directly into the skillet and then waiting until they begin to steam and blister, about 20 seconds. Flip them with tongs or a spatula and cook the other side until they again begin to steam and blister, about 30 seconds. Depending on the size of your skillet, you can heat 3 or 4 tortillas at a time. After each batch is heated, transfer the tortillas to a plate and cover them with a kitchen towel or aluminum foil to keep warm.
When all the tortillas have been heated and with the pan still over medium-high heat, add the remaining 1 tablespoon oil to the skillet and then add the sweet potato mixture. Saute over medium-high heat, stirring occasionally with a wooden spoon, until charred and blackened on the edges, 3 to 5 minutes. Remove from the heat, season with salt and pepper and then add the lime juice.
To assemble the tacos, spread a small dollop of the sour cream onto the middle of each tortilla. Divide the sweet potato mixture evenly among the tortillas. Top each taco with a sprinkle of cheese, cilantro and red onion. Serve with the lime wedges.
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