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These tacos highlight our guajillo chile pepper sauce, which we’re using to create a rich, smoky coating for shredded (or pulled) chicken—perfectly accompanied by a side of smoky sweet potato wedges with pickled jalapeño sour cream.
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Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. 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.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat; add the guajillo chile sauce and stir to combine. Taste, then season with salt and pepper if desired.
Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and 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 using the warmed tortillas, dressed chorizo, and sliced radishes. Serve the tacos with the roasted sweet potato wedges and jalapeño sour cream on the side. Enjoy!
Tips from Home Chefs