Mexican Chorizo-Sweet Potato Tacos
Roma Espresso
Serves 4.
Preparation time: 40 minutes.
Cooking time: 40–45 minutes.
For the beverage: 4 capsules of Roma (4 x 40 ml).
For the soft taco shells: 15 handcrafted corn tortillas. For the Mexican chorizo: 500 g sausage meat · 100 g bacon (cut into small pieces) · 3 ancho peppers · 1 onion (peeled and chopped) · 1 garlic glove, peeled and chopped (germ removed optional) · 1 bay leaf · 2 sprigs thyme · 1 tbsp. crushed coriander • 1 tsp. cumin powder · 1 tsp. cinnamon powder · 60 ml cider vinegar · salt, fresh-ground pepper · 2 tbsp. olive oil · 250 ml water. For the sweet potato: 2 sweet potatoes (peeled and cubed) · 5 tbsp. olive oil · 1 tbsp. honey · 1 tsp. cinnamon powder · a pinch of salt, fresh-ground pepper. For the guacamole: 3 ripe avocados · ½ red onion (peeled and chopped) · 1 jalapeño pepper (chopped) · 1 tomato (cut into small cubes) · 1 garlic glove, peeled and chopped (germ removed optional) · 10 sprigs coriander leaves, chopped · ½ tsp. salt · juice of ½ lime. For the salsa: 1 black Crimean tomato · 25 g jalapeños pepper · ½ red onion · 1 garlic glove, peeled and chopped (germ removed optional) · 10 sprigs coriander leaves · ½ tsp. salt · 1 tsp. cider 57 vinegar · 1 tbsp. water. To serve: thick sour cream · 5 sprigs chopped coriander leaves · a few lime quarters.
· Prepare the Mexican chorizo: in a saucepan, cook the peppers and water for 10 minutes over low heat. In a food processor, blend into a paste. Place in a bowl with the remaining ingredients and mix together · Heat the olive oil in a casserole, add the mixture and let brown, progressively chopping up the meat with a wooden spoon. Simmer over low heat until meat is cooked · Prepare the sweet potato: preheat oven to 200° C (400° F, gas mark 6) · Place cubed sweet potato onto a baking sheet lined with parchment paper, add the remaining ingredients, mix and bake for 20 to 25 minutes · Prepare the guacamole: in a bowl, mix the avocado flesh and all the other ingredients by mashing with a fork · Prepare the salsa: mix all the ingredients in a blender with 1 tbsp. water and blend. Let sit for 30 minutes. · Soft taco composition: Fill each warm tortilla with a little guacamole, then the Mexican chorizo and/or sweet potato. Add the salsa, sour cream, chopped coriander, serve with lime wedges.
· Enjoy with a Roma (40 ml).
