Drunken Sweet Potato Tacos With Pickled Red Onions And Pineapple Salsa
Ingredients
Ingredients for the drunken potatoes:
- 2 small sweet potatoes or 1 large – peeled, diced into small pieces
- 1-2 cans of beer
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1-2 jalapenos, deseeded and diced into small pieces
- 1 tablespoon of olive oil
- ½ tablespoon salt
- ½ tablespoon black pepper
- 1 tablespoon cumin
- 1 tablespoon chili pepper
- 1 tablespoon cayenne
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Queso fresco
- Tortillas – corn or flour, your choice
Ingredients for the pickled onions:
- 1 red onion, cut into thin slices (julienned)
- ¾ cup of vinegar
- ¾ cup of water
- ⅛ cup of sugar
- ⅛ cup of salt
Ingredients for the pineapple salsa:
- ¼ pineapple, diced into small pieces
- ¼ red bell pepper, diced into small pieces
- ¼ red onion, diced into small pieces
- 1 clove garlic, minced
- ¼ bunch cilantro, minced
- ½ lime, juiced
- 1-2 pinches salt
Instructions
- To make the drunken sweet potatoes:Peel and finely dice the sweet potatoes. Place into a medium stockpot and add the beer, reserving ¼ cup. Bring to a boil and simmer until the sweet potatoes are fork-tender. Drain the sweet potatoes and set aside.
- In a medium sauté pan, heat a tablespoon of olive oil over medium heat. Add sweet potatoes and sauté until slightly crispy. Add yellow onions, garlic, and jalapenos. Sauté until onion and garlic become fragrant. Add seasonings and stir to coat. Cook for 3-5 minutes. Deglaze pan with reserved beer and stir until liquid is gone.
- To make the pickled red onions:Julienne the red onion and place into a medium-sized mixing bowl. In a small stockpot, combine the remaining ingredients. Bring to a boil and stir to dissolve salt and sugar. Once boiling, remove from heat and pour over red onions.
- To make the pineapple salsa:Combine all of the ingredients in a small mixing bowl and salt to taste.
- To dress tacos:Use a small tortilla (flour or corn) to layer sweet potato, pickled red onion, and pineapple salsa, and then top with crumbled queso fresco.