These Chipotle Chorizo Tacos are smoky, spicy and complex! The homemade sweet potato tortilla temper the spice with a little bit of sweetness and a mezcal lime slaw brightens the flavors and pulls the whole taco together!
½cupsweet potatoescooked (I used a microwave), passed through a ricer, still warm (125g)
1 ¼cupswarm water
To Make Sweet Potato Tortillas:
In a medium bowl combine the masa harina, salt, sweet potatoes and 1 cup of the warm water. Using the back of a wooden spoon mash all the ingredients together, smearing against the side of the bowl to evenly distribute the sweet potatoes and create a homogenous mixture.
Add the remaining ¼ cup warm water and use your hands to knead into the mixture, creating a smooth dough. Knead it about 2 minutes. If the dough seems dry, add a little warm water 1 teaspoon at a time. If it is sticky, add a little masa harina or just continue kneading to see if it will incorporate.
Divide the dough into 18, 33 g (1.2oz) rounds. They are about the size of a golf ball. Cover them with a damp cloth at all times.
Cut one side and the bottom edge of a ziptop baggie, so it opens like a book.
Preheat a griddle or large cast iron pan over medium heat.
Place one ball of dough inside the cut baggie and press using a tortilla press. You will have to experiment with the pressure and placement of the dough. You want it to be about 1/8th inch thick. You can also roll out the dough with a rolling pin but it will take longer and not be as round.
Cook the tortilla in the skillet just until it releases, flip and cook 30 seconds on the second side. Continue to cook in 30 second increments until the tortilla has puffed and is cooked all the way through, about 4 minutes. Place cooked, warm tortillas in a kitchen towel, and keep covered.
Continue with the remaining tortillas. You can press them all and keep them separated with plastic wrap or you can press them as you cook.
Once all the tortillas are cooked, serve or place the stack in a ziptop plastic baggie. Store in the refrigerator and reheat in the microwave.
To Make Taco Filling:
In a large sauté pan or cast iron skillet, gently cook the onions and garlic in approximately 2 tablespoons olive oil until the onions are translucent and just beginning to brown. Add the chipotles and 2 teaspoons spice mix, stir constantly for 30 seconds.
Add the turkey and chorizo to the same pan and cook through. Add water/broth, adobo sauce, and tomato paste to the pan and cook until reduced. Taste and adjust salt as needed.
Dress the Mezcal Radish salad:
In a medium bowl combine the radishes, shallots, cabbage, cilantro, mezcal, sugar, lime juice, olive oil, pinch kosher salt, and a pinch of fresh black pepper. Toss to coat. Make sure you break apart the radishes with your fingers, because when they are thinly sliced they tend to stick together.
If you sliced the radishes and shallots ahead of time and stored them in water, make sure to blot them on a paper towel before dressing. The water also tempers the bite of the radish and shallots – mellowing them out a bit.
To make life easier, you can prep everything in advance! I juiced my limes for the salad dressing and guacamole; made the taco filling; minced enough onions for both the guacamole and taco filling; chopped my cilantro; made the tortillas, and sliced the radishes, shallots and cabbage on the microplane all one day in advance. Store the radishes and shallots in separate containers in cold water, and store the chopped cilantro in a ziptop baggie. Before servimg make the guacamole (5 minutes), dress the salad (2 minutes), warm the taco filling and tortillas in the microwave.You could also use store-bought corn tortillas instead but I really love how the subtle sweetness from the sweet potatoes tempers the corn flavor and the spiciness of the tacos! Also Pictured: Sour cream loosened with a little half and half or milk, and if you just haven’t had enough, you can zest a little lime zest in the sour cream! And guacamole, because tacos without guac are sad.
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