Tacos have a special place in my heart and I’d say we have them at least once a week for breakfast or dinner. I love coming up with new combos that are a little bit unusual. They usually start as an experiment and end up as my new favorite recipe! To me, that’s what cooking is all about. These tacos are extra special thanks to the potatoes getting cooked in the chorizo renderings and a layer of fried cheese (frico) that really takes them to a whole other level! I am telling y’all that these tacos are amazing in every sense. From texture, taste, and beyond you are going to love these sweet potato and chorizo tacos for a new weeknight dinner.

My husband and I have been watching the Netflix series, The Chef Show based on the movie, Chef and basically have been cooking our way through the show and recreating recipes right at home. These tacos were inspired by an episode where they cook sweet potato tacos and they show one version with a crispy cheese layer that gets pan fried right onto the bottom of the tortilla. I knew that I had to make this happen as soon as possible after I watched them make it. The difference is, while the tacos they made were vegetarian, I decided that I wanted to make some chorizo tacos that I could cook down the sweet potatoes right in the same pan that the chorizo was cooked in for extra flavor and to cut down on dishes that I have to do. Do you think like this too when you are cooking? I am always trying to cut down on my dishes, plus the chorizo renderings give the sweet potatoes amazing flavor!

While the recipe might seem complicated at first, it is actually quite simple and requires just a few ingredients and steps. To me, some of the best recipes actually use simple ingredients because it’s all about the quality of ingredients and all about being intentional about what ingredients you pair together. That’s why these tacos are seriously my new favorite tacos, maybe that I have ever made. The combo of the spicy chorizo sausage, the slight sweetness from the sweet potatoes, the crispy melted and salty cojita cheese layer, and simple toppings make this taco one that you will continue to want to make over and over again.

They are so good in fact that my four year old son requested one as soon as I got done taking pictures of them and ate the whole thing as a “snack”. He said “mmmmm” the whole time and did his little happy dance that he does when he is eating something really delicious, and that is when I knew that these were in fact as good as I thought they were.

I would even suggest topping these tacos with a fried egg and turning them into the ultimate brunch taco! (Yes please!)

Whichever way you decide to serve them up, do yourself a favor and make the best tacos you’ve ever made for dinner one night this week!

Ingredients:

• 1 Lb. Chorizo Sausage, out of the casing

• 2 Sweet Potatoes, Peeled and Diced Small

• 8 Oz. Cojita Cheese, crumbled

• Corn Tortillas

• 2 Avocadoes

• Finely Chopped Cilantro

• 1 Tbsp. Fresh Lime Juice

• 1 Tsp. + 1/2 Tsp. Salt

• 1/4 Tsp. Black Pepper

• PIckled Onions

Directions:

• Heat a large skillet over medium high heat and add chorizo to the pan. Sauté the sausage until it’s nice and browned with crispy edges, about 8 minutes. Remove from the skillet, and drain on paper towels, leaving the grease in the pan.

• Add the diced sweet potatoes to the same pan right into the chorizo renderings. Season with salt and sauté for 5-6 minutes placing the lid on the potatoes in between stirring for a few minutes to steam the potatoes and cook them through. (Note: The smaller the dice the better for even cooking time.)

• When the potatoes are almost done, preheat a large nonstick skillet or griddle to medium high heat and sprinkle crumbled cojita cheese into discs about the size of the tortillas and let the cheese start to melt.

• Once it starts to melt, add a tortilla directly on top of the cheese and press with a spatula to fuse the tortilla to the cheese and to get a nice crisp on the cheese. This takes about 3-4 minutes.

• Once the cheese is browned and crisped slightly, it is ready to be removed from the griddle and placed onto a baking sheet while you continue to do the same process with the rest of the tortillas and cheese.

• Mash avocado with lime juice, salt and pepper.

• To assemble, fill the fried cheese tortilla with chorizo and sweet potatoes, and then top with mashed avocado, chopped cilantro, and pickled onions.

• Serve immediately.

Note: To make pickled onions take 1 finely sliced red onions and use this pickling recipe.

See, easy peasy right? And look at that yummy cheese in there! YUM! You are going to love these tacos…I hope as much as we do!