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Ancho Beef Tacos & Spicy Sweet Potato
with Monterey Jack Cheese & Pickled Jalapeño
30 MIN
2 Servings
From the Test Kitchen
Ancho chile paste, made from dried poblano peppers, lends its delicious smokiness to these beef tacos. Two cooling toppings balance it out: marinated radish slices and dollops of lime-seasoned sour cream. For a sweet, savory side with a hint of heat, we’re roasting sweet potato rounds, then sprinkling them with Monterey Jack and pickled jalapeño before returning them to the oven to melt the cheese.
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NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
-
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
- ¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the sweet potato:
Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potato into 1/2-inch-thick rounds. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even 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.
2
Prepare the remaining ingredients:
While the sweet potato roasts, 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. 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. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately afterwards.
3
Cook the beef:
While the sweet potato continues to roast, 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 an even 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 and season with salt and pepper to taste.
4
Warm the tortillas:
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. Remove from the oven and transfer to a work surface; carefully unwrap.
5
Finish the sweet potato:
Top the roasted sweet potato with the cheese and as much of the jalapeño 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.
6
Make the lime sour cream & plate your dish:
While the sweet potato finishes roasting, 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!
1
Prepare & roast the sweet potato:
Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potato into 1/2-inch-thick rounds. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even 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.
2
Prepare the remaining ingredients:
While the sweet potato roasts, 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. 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. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately afterwards.
3
Cook the beef:
While the sweet potato continues to roast, 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 an even 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 and season with salt and pepper to taste.
4
Warm the tortillas:
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. Remove from the oven and transfer to a work surface; carefully unwrap.
5
Finish the sweet potato:
Top the roasted sweet potato with the cheese and as much of the jalapeño 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.
6
Make the lime sour cream & plate your dish:
While the sweet potato finishes roasting, 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!
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