Smoky Pork Tacos with Sweet Potato Wedges & Jalapeño Sour Cream

Smoky Pork Tacos

with Sweet Potato Wedges & Jalapeño Sour Cream

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

    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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Smoky Pork Tacos with Sweet Potato Wedges & Jalapeño Sour Cream
    Title
    • 1 15.5-Oz Can Black Beans
    • 1 Poblano Pepper
    • 4 Flour Tortillas
    • 1 lb Sweet Potatoes
    • 3 oz Radishes
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 2 Tbsps Grated Cotija Cheese
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ¼ cup Sour Cream
    • 1 oz Sliced Pickled Jalapeño Peppers
    • 1 Lime
    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. Roast 26 to 28 minutes, or until browned and 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. Roughly chop the jalapeño peppers. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the peppers. Drain and rinse the beans. 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 as much of the chopped jalapeño peppers as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    Cook the beans & pepper
    3 Cook the beans & pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the drained beans, remaining spice blend and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and lightly mashing the beans with the back of a spoon, 3 to 5 minutes, or until the liquid has cooked off. Add half the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until combined and the beans are heated 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 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 beans and pepper, seasoned radishes, remaining guajillo sauce, and cotija. Serve the tacos with the roasted sweet potatoes and jalapeño sour cream. Serve the remaining lime 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. Roast 26 to 28 minutes, or until browned and 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. Roughly chop the jalapeño peppers. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the peppers. Drain and rinse the beans. 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 as much of the chopped jalapeño peppers 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 beans & pepper
    3 Cook the beans & pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the drained beans, remaining spice blend and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and lightly mashing the beans with the back of a spoon, 3 to 5 minutes, or until the liquid has cooked off. Add half the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until combined and the beans are heated 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 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 beans and pepper, seasoned radishes, remaining guajillo sauce, and cotija. Serve the tacos with the roasted sweet potatoes and jalapeño sour cream. Serve the remaining lime wedges on the side, if you'd like. Enjoy!

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