Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Organics Flour Tortillas -
1
cup sweet potato, peeled and sliced -
2
roma tomatoes, chopped -
¼
cup onion -
1
tsp garlic -
1
tsp serrano chili -
2
tsp cilantro -
2
Tbsp organic vegetable broth -
¼
tsp salt -
2
tsp canola oil -
6
oz Longaniza or chorizo -
4
Tbsp red onion, chopped -
¼
tsp ground cumin -
2
tsp cotija cheese, crumbled
INSTRUCTIONS
-
Step 1
Fill a non-stick skillet with 1” water, and place over medium high heat. Place sliced sweet potato in hot water and cook until fork tender about 2 to 4 minutes. Set aside.
-
Step 2
To make red salsa: place tomatoes, onion, garlic, serrano, cilantro, stock and salt in blender. Blend until smooth. Heat up 2 teaspoon canola oil in non-stick sauce pan over medium high heat. Add salsa, cook for about 4 to 6 minutes or until tomato changes to a deeper red color.
-
Step 3
Heat longaniza (or chorizo) over medium high heat in medium non-stick skillet. Cook for about 2 to 4 minutes or until meat is cooked; stirring frequently. Set aside. In same skillet, add red onions and sauté until softened, about 1 minute; stirring constantly. Add sweet potatoes and cumin, and stir until sweet potatoes are cooked through.
-
Step 4
Warm tortillas for 10 to 15 seconds on each side on an ungreased pan
-
Step 5
Assemble tacos by spooning sweet potato mixture onto the tortilla and topping with salsa roja and cotija cheese.
