Sweet Potato, Poblano & Chorizo Tacos
The classic Mexican Street tacos take on a twist in this vegetarian version.
2 cups sweet potatoes, diced
4 ounces soy chorizo
2 poblano chiles, roasted, skinned & chopped
1 cup onion, chopped
1 cup fresh corn kernels
1 cup vegetable stock
½ tsp red pepper powder
1 tbsp vegetable oil
5 garlic cloves, minced
4 tbsp crumbled feta cheese
Salt to taste
8 corn tortillas
4 tbsp green onions, sliced
Lime wedges for serving
Heat the oil in a large pan over medium heat. Cook the diced sweet potatoes for about 5-6 minutes stirring occasionally and set aside until later.
Cook the chopped onions for about 3 minutes in the same pan.
Stir in the garlic, red pepper powder, corn and chopped poblano to the pan and cook for about 2 minutes.
Remove casing from chorizo and add to pan. Cook for a 1 minute or 2 stirring to crumble the chorizo.
Add the sweet potatoes and onions to the pan.
Pour in the chicken stock and season with salt. Bring to a boil. Reduce heat and simmer partially covered for about 7-8 minutes until sweet potatoes and chorizo are cooked and the liquid evaporates.
Heat the tortillas on medium heat over the naked flame of a burner until cooked or lightly charred on both sides. Top each tortilla with the sweet potato chorizo mixture, crumbled cheese and green onions. Serve with lime wedges,