Chorizo & Sweet Potato Breakfast Tacos

Time: 20-25 min, Serves 6

Ingredients

• 2 sweet potatoes
• 2 Tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp chili powder
• 1 avocado
• 4 tsp lime juice
• ¾ cup Cacique Crema Mexicana
• 12 small flour or corn tortillas
• 6 eggs
• 9-oz package Cacique Chorizo (Pork or Beef), or Ranchero Chorizo (slightly hotter)
• Ground black pepper to taste
• 1 cup Cacique Ranchero Queso Fresco, crumbled
• Salsa (& optional cilantro)

Directions:

1. Preheat the oven to 375 F.
2. Peel the sweet potatoes and cut into small dice (¼ to ⅓-inch). Toss with the oil, ½ tsp salt, and chili powder. Spread in an even layer on a baking sheet and roast for 15 to 20 minutes, stirring halfway through, until tender.
3. While the sweet potatoes cook, make the Cacique Crema Mexicana mixture. Add the avocado, lime juice, and remaining ½ tsp salt to a bowl and use a fork to mash until smooth. Pour in the Cacique Crema Mexicana and stir to incorporate. Set aside.
4. Toast the tortillas, one at a time, by setting them directly over a burner on low heat just until pliable and slightly blistered, 15 to 20 seconds per side. Wrap in a clean dishtowel to keep warm.
5. Crack the eggs into a bowl and whisk with your fork. Set aside.
6. In a nonstick or well-seasoned cast iron pan, add the Cacique Chorizo, using a spatula or wooden spoon to break it up. Cook over medium heat, stirring occasionally, until it’s browned and a bit crispy, about 5 minutes.
7. Decrease the heat to medium-low and add the eggs directly to the pan with the Cacique Chorizo; stir occasionally to allow the eggs to cook evenly and remove from heat when they’re cooked through. Season with black pepper.
8. To assemble the tacos, spread a spoonful of avocado-lime crema over the tortillas. Fill with roasted sweet potatoes and the chorizo-egg mixture, taking care not to overstuff. Garnish with a heaping spoonful of crumbled Cacique Ranchero Queso Fresco, as well as salsa and fresh cilantro (if using).
9. Serve right away or, if you’re making ahead, wrap in foil and refrigerate until ready to heat. Tacos can be gently re-warmed in a skillet or the microwave.