Ancho Beef Tacos & Spicy Sweet Potato with Monterey Jack Cheese & Pickled Jalapeño
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 10 oz Diced Beef
- 4 Flour Tortillas
- 3 Radishes
- 2 Scallions
- 1 Lime
- 1 Sweet Potato
- 2 oz Monterey Jack Cheese
- 2 Tbsps Ancho Chile Paste
- 1 oz Sliced Pickled Jalapeño Pepper
- 1/4 cup Sour Cream
Directions
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Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the sweet potato. Cut into ½-inch-thick rounds. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange in a single layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted sweet potato from the oven.
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While the sweet potato roasts, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater. Quarter the lime. Cut off and discard the ends of the radishes; thinly slice into rounds. Place in a bowl with the juice of 2 lime wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling the pepper.
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While the radishes marinate, pat the beef dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the white bottoms of the scallions, chile paste, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat; season with salt and pepper to taste.
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While the beef cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack. Warm 7 to 9 minutes, or until heated through and pliable. Leaving the oven on, remove the warmed tortillas from the oven. Transfer to a work surface; carefully unwrap.
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Evenly top the roasted sweet potato with the cheese and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted and lightly browned. Remove from the oven.
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While the sweet potato roasts, in a bowl, combine the sour cream, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Divide the cooked beef among the warmed tortillas. Top with the marinated radishes (draining before adding) and lime sour cream. Garnish with the green tops of the scallions. Divide the tacos and finished sweet potato between 2 dishes. Enjoy!