Crispy Sweet Potato and Mushroom Confit Tacos with Smoky Crema

Crispy Sweet Potato and Mushroom Confit Tacos with Smoky Crema

Hey, friend. How are you?

It’s getting harder and harder to stay positive these days, but I think it’s rather imperative to our emotional wellbeing to at least try to hold onto the good stuff longer than the bad. Not reading the bad news, and ordering take-out, these are helping with the sanity portion of this epidemic. 

I am either only interested in really involved cooking projects, or all I want to do is hide under a blanket and order pizza, there is no in between. I want to confit something, or slow cook a brisket, or make pasta from scratch, or I want none of it, and I’d rather just eat toast over the sink and ignore the rest of the kitchen. 

How are you doing? What’s keeping you sane?

My recipe for Beer Corn Tortillas

Crispy Sweet Potato and Mushroom Confit Tacos with Smoky Crema

Servings: 4 servings

Ingredients

For the mushrooms:

  • 8 oz cremini mushrooms cleaned and sliced
  • 1 teaspoon salt
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1 sprig thyme
  • Olive oil

For the sweet potatoes:

  • 2 large sweet potatoes about a 1.5 lbs
  • 1/3 (43g) cup cornstarch
  • 3 tablespoons cold beer pale ale, pilsner
  • 2 teaspoons kosher salt
  • canola or vegetable oil for frying

For the Tacos:

  • 12 corn tortillas
  • ½ cup Mexican crema or sour cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • Chopped green onions

Instructions

  • Preheat oven to 225°F.
  • Add the mushrooms to a small baking dish or loaf pan, toss with salt. Add the sprigs of rosemary, oregano, and thyme. Drizzle with oil until about halfway covered (mushrooms will shrink as they cook).
  • Bake, uncovered, for 15 minutes. Stir and continue to cook for 45 more minutes. Remove and discard the sprigs of herbs. Remove the mushrooms from the oil. 
  • Peel the potatoes and cut into ½ inch wide strips.
  • Stir together the cornstarch and beer into a slurry mixture. Add the sweet potatoes into the mixture, toss to coat.
  • Heat about 1 inch of oil in a wide pan until a drop of water pops, lower heat to just higher than medium.
  • Add the potatoes a few at a time making sure they aren’t touching. Turn over with tongs, cooking on all sides until browned and crisp, remove and allow to drain on a stack of paper towels.
  • Stir together the crema, garlic powder, smoked paprika, and salt.
  • Fill the tortillas with sweet potatoes and mushrooms, drizzle with sauce, top with green onions.

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