Serving size: ¼ of recipe
Ingredients:
- Tacos: Sweet potato, large, peeled, sliced into quarter-inch cuts (1 piece)
- Flour tortillas, 6”, warmed (8 pieces)
- Chili powder (1/2 teaspoon)
- Salsa, tomatillo, homemade (1 tablespoon)
- Cayenne pepper (1/4 teaspoon)
- Onions, rice vinegar pickled (1/4 cup)
- Chorizo sausages, w/ casings removed (8 ounces)
- Butter, unsalted (2 tablespoons)
- Eggs, large (8 pieces)
- Cilantro leaves, w/ stems retained (a handful)
- Vegetable oil (2 tablespoons)
- Kosher salt (1/2 teaspoon)
- Pepper, freshly ground (1/2 teaspoon)
- Lime cream: Lime juice, fresh (2 tablespoons)
- Sour cream (1/3 cup)
Directions:
1. In a medium bowl, combine the lime juice and sour cream. Cover and place in the refrigerator to chill.2. Meanwhile, heat a large skillet (nonstick) on medium. Add oil; once heated, add the chorizo and cook for six to eight minutes or until fat is rendered and the meat is broken up and browned. Transfer the cooked chorizo on top of paper towels to blot away excess oil.
3. Stir the sweet potato into the skillet. Cook for eight to ten minutes or until tender and golden brown. Stir in the cayenne pepper and chilipowder, then add the black pepper to season. Cook for another thirty seconds before transferring the mixture onto paper towels to absorb excess oil. Sprinkle with salt to season and set aside.
4. Place eggs in a large mixing bowl. Whisk well before seasoning with pepper and salt. Meanwhile, place butter in a nonstick skillet (large) heated over medium heat. Add the whisked eggs and cook for three minutes or until just set. Turn off heat before stirring in the chorizo.
5. Scoop the sweet potatoes and egg mixture inside each tortilla. Add the lime cream on top and finish off with the pickled onions, tomatillo salsa, and cilantro.
6. Serve and enjoy.
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