Guajillo Pork Tacos with Smoky Sweet Potatoes & Lime Sour Cream

Guajillo Pork Tacos

with Smoky Sweet Potatoes & Lime Sour Cream

35 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • Make it Vegetarian
    remove Ground Pork. Add one 15.5oz can Black Beans & 1 Poblano Pepper View recipe
  • with Ground Pork

    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. We’re serving them alongside roasted sweet potatoes with a lime sour cream dipping sauce.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Guajillo Pork Tacos with Smoky Sweet Potatoes & Lime Sour Cream
    Title
    • 10 oz Ground Pork
    • 4 Flour Tortillas
    • 1 lb Sweet Potatoes
    • 1 Lime
    • 3 oz Radishes
    • 2 Tbsps Grated Cotija Cheese
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • ¼ cup Sour Cream
    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 the lime. In a bowl, combine the sliced radishes and the juice of 2 lime wedges; season with salt and pepper. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges; 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 lime sour cream on the side. 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 the lime. In a bowl, combine the sliced radishes and the juice of 2 lime wedges; season with salt and pepper. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges; 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 lime sour cream on the side. Enjoy!

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