Guajillo Pork Tacos with Smoky Sweet Potatoes & Jalapeño Sour Cream
Family Friendly

Guajillo Pork Tacos

with Smoky Sweet Potatoes & Jalapeño Sour Cream

35 MIN
2 Servings
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From the Test Kitchen

These zesty tacos get a smoky, flavorful boost from our guajillo chile pepper sauce, which we’re using to coat our pork filling as it cooks in the pan and also as a finishing drizzle for the tacos just before serving.
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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
Guajillo Pork Tacos with Smoky Sweet Potatoes & Jalapeño Sour Cream
Title
  • 10 oz Ground Pork
  • 4 Flour Tortillas
  • 1 lb Sweet Potatoes
  • 3 oz Radishes
  • 1 Lemon
  • 2 Tbsps Grated Cotija Cheese
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ¼ cup Sour Cream
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. In a bowl, combine the sliced radishes and the juice of 2 lemon wedges; season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Cook the pork
3 Cook the pork

Once the sweet potatoes have roasted about 15 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and remaining spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add half the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the pork is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Warm the tortillas
4 Warm the tortillas

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Assemble the tacos & serve your dish
5 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, cooked pork, seasoned radishes, remaining guajillo sauce, and cheese. Serve the tacos with the roasted sweet potatoes and jalapeño sour cream. Serve the remaining lemon wedges on the side, if you'd like. Enjoy! 

Tips from Home Chefs

Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. In a bowl, combine the sliced radishes and the juice of 2 lemon wedges; season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Prepare the remaining ingredients
Cook the pork
3 Cook the pork

Once the sweet potatoes have roasted about 15 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and remaining spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add half the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the pork is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Warm the tortillas

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Warm the tortillas
Assemble the tacos & serve your dish
5 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, cooked pork, seasoned radishes, remaining guajillo sauce, and cheese. Serve the tacos with the roasted sweet potatoes and jalapeño sour cream. Serve the remaining lemon wedges on the side, if you'd like. Enjoy! 

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