1 small sweet potato, cut into 1/2″ cubes (about 1 1/2 cups)
1 clove of Catch a Fire Jalapeno Garlic or Catch a Fire Hot Pickled Garlic, finely chopped
1/2 c chopped yellow onion
1 T Extravagonzo Roasted Garlic Culinary Oil
1 lb ground beef
2 T tomato paste
1/4 t ground cumin
1/4 t ground Dave’s Ancho Powder
1/4 t smoked paprika (regular paprika works just fine)
Salt & pepper to taste
8-12 small (4″) corn tortillas
Chopped onion & cilantro for garnish
Captain Rodney’s Hot Salsa
1. In a large skillet or fry pan, heat the Extravagonzo Roasted Garlic Culinary Oil and add the Catch a Fire Jalapeno Garlic or Catch a Fire Hot Pickled Garlic & onions. Cook until just fragrant and slightly translucent. Add the chopped sweet potatoes and cook for about 5 minutes, until they start to soften slightly and just begin to brown.
2. Add the ground beef, tomato paste and seasonings, and fold gently into the potatoes & onions. Cook the meat until completely browned and the sweet potatoes are tender. Check for seasoning and adjust according to taste with salt & pepper (and a little more Dave’s Ancho Powder if you’re up for it).
3. Heat the tortillas on a griddle or skillet. For the softest tortillas, lightly moisten your hands with water and pat both sides of each tortilla until it’s just damp. Place on the griddle and cook over medium heat for about 45-60 seconds on each side. Place on a plate and keep covered with foil until ready to serve. For crispier tortillas, spray your griddle with cooking spray or add a small amount of oil, then add the tortillas. Cook until warmed through and slightly browned around the edges.
4. Assemble those tacos! Grab a couple of tortillas and place a generous spoonful of the beef & sweet potato mixture inside. Top with chopped onion and cilantro, serve with a side of Captain Rodney’s Hot Salsa and enjoy!