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A MARIO BATALI RECIPE

BRAISED SWEET POTATO TACOS

With pickled radishes


Ingredients

For the 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 (optionally homemade)

Kosher salt and freshly ground black pepper, to taste

 

For the 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 ½ cups water

2 tablespoons sugar

1 tablespoon Kosher salt

 

To serve

Guacamole

Tomatillo Salsa

Cilantro

Hot sauce

Lime wedges

Directions

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.

 

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.

 

Serve the braised sweet potato in corn tortillas topped with pickled jalapenos and radishes, guacamole, tomatillo salsa, cilantro and hot sauce.

 

Tip: Make your own fresh tortillas with Mario’s recipe!

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