Who needs meat when you have these delicious vegan tacos?!
BRAISED SWEET POTATO TACOS
BRAISED SWEET POTATO
2 tablespoons olive oil
1 red onion (thinly sliced)
3 cloves garlic (thinly sliced)
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon ancho chili powder
3 pounds sweet potatoes (peeled and cut in 1/2-inch pieces)
1 bottle beer (such as a lager, 12 ounces)
Corn tortillas (charred, to serve)
Kosher salt and freshly ground black pepper (to taste)
Guacamole (to serve)
Tomatillo Salsa (to serve)
cilantro (to serve)
hot sauce (to serve)
lime wedges (to serve)
4 jalapenos (thinly sliced)
3 cups radishes (thinly shaved)
3 cloves garlic (peeled and crushed)
5 whole black peppercorns
2 cups white wine vinegar
1 1/2 cups water
2 tablespoons sugar
1 tablespoon Kosher salt
In a large Dutch oven add 2 tablespoons olive oil and heat over medium-high heat. Add onion and garlic and cook, until onion is slightly softened, about 3-4 minutes. Add cumin, paprika and ancho chili powder and mix to combine. Add sweet potatoes and cook until slightly browned, about 5 minutes. Add beer and allow to reduce slightly. Reduce to a simmer, cover pot and cook for 10-15 minutes or until sweet potato is tender.
Serve the braised sweet potato in corn tortillas topped with pickled jalapenos and radishes, guacamole, tomatillo salsa, cilantro and hot sauce.
For the Pickled Radishes: place jalapenos, radishes, garlic and peppercorns in a large wide-mouthed mason jar.
In a medium saucepan add white wine vinegar, water, sugar, and salt and bring to a boil. Allow the sugar to dissolve, about 5 minutes. Pour liquid into the to the mason jar to cover the jalapenos and radishes. Seal the mason jar and allow cool to room temperature, at least 1 hour. Store in the refrigerator.