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
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!