WEEKDAYS 1e|12c|p

Braised Sweet Potato Tacos

Mario Batali
Servings: 4 to 6
2+ hr

Who needs meat when you have these delicious vegan tacos?!

  • Ingredients
  • step-by-step directions
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)
To Serve
Pickled Radishes
  • 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.
  • Tip: make your own fresh tortillas with Mario's recipe
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