Sweet Potato Tacos

Inspired by Guerrilla Tacos - Los Angeles, CA

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I came across Guerrilla Tacos during a work trip by searching “LA best taco”. After arriving, I asked for their best taco and the cashier assured me it was their sweet potato taco. I decided right there that West Coasters must truly be crazy but I reluctantly added it to my order along with more carnivorous options. As it turns out, the sweet potato taco isn’t just the best taco I had that evening, it may be the best taco I’ve ever had, period.

Parts of this recipe were adapted by Wesley Avila’s recipe over at the amazing LA food truck turned restaurant, Guerrilla Tacos for their sweet potato taco. I cannot recommend them enough. This taco and all others they serve.

INGREDIENTS

SWEET POTATOES (Comfortably serves 4):

  • 3 lbs sweet potatos

  • Salt

ALMOND HOT SAUCE:

  • 2 TBS canola oil

  • ½ cup chiles de arbol - stemmed and torn

  • 6 garlic cloves

  • 3 TBS slivered almonds

  • 1 lb tomatillos

  • 1 cup roasted red pepper from a jar

  • 1 habanero chile (seeded if less spicy desired)

  • ⅓ cup of olive oil (more if needed)

  • 2 TBS red wine vinegar

  • Salt to taste

CORN TORTILLAS (about 15 small):

  • 1 ¾ cups masa harina

  • 1 cup + 2 TBS hot water

ADDITIONAL NEEDS (for serving):

  • 3 TBS unsalted butter

  • Fresh thyme

  • Feta cheese or cotija

  • ½ grilled or roasted corn kernels

  • Green onions

GO FOR IT

SWEET POTATOES:

  1. Leaving skin on, cut sweet potatoes into slightly larger than bite-sized pieces (¾ - 1 inch thick)

  2. Bring large pot of salted water to a boil, add potatoes, then bring to a simmer until a sharp knife will cleanly pierce potato (time will depend on thickness but start checking after about 10 minutes)

  3. When ready, remove from pot and set aside

ALMOND HOT SAUCE:

  1. In a cast iron or large skillet, heat oil on medium/low heat

  2. Add chiles de arbol and brown until they appear well toasted (be forewarned - these chiles will make you cough excessively while cooking)

  3. Once toasted, add garlic cloves and almonds and stir for 30 seconds or so

  4. Add tomatillos, roasted pepper, ½ cup of water, and about a tsp of salt

  5. Cover and simmer on low until tomatillos are done (will split easily when pushed with a fork), then remove from heat

  6. Using a slotted spoon, add all ingredients to food processor or blender (do not disregard liquid)

  7. Add olive oil, vinegar, and habanero to food processor or blender with other ingredients

  8. Blend to a puree, taste, and adjust to your taste and consistency preferences by slowly adding reserved cooking liquid, olive oil, vinegar, and salt (you want it thick enough to coat your potatoes without running off, and fluid enough to still move)

CORN TORTILLAS:

  1. Mix masa harina and hot water in a small bowl

  2. Cover with plastic wrap and let rest 30 minutes

  3. Knead dough into a ball, adding cold water 1 TBS at a time until very soft, by not sticky (think wet play-dough)

  4. Cover dough in plastic wrap and let rest 30 minutes

  5. Divide dough into small balls (should make about 15)

  6. Under plastic wrap (or it will stick to whatever you use to form them) use tortilla press or rolling pin to flatten dough into thin discs (about 5-6 inches in diameter and ⅛ inch in thickness)

  7. Place discs on hot, ungreased cast iron, griddle, or comal. Depending on heat, tortillas will cook in 30-60 seconds per side

  8. Place and keep under damp paper or kitchen towel

FINISHING STEPS:

  1. In cast iron or large skillet, heat butter until melted

  2. Add cooked potato bites to cast iron or large skillet and crisp up and brown (don’t rush this, it may take 10-15 minutes and you want that crispyness on top of the tender, sweet potato inside)

  3. Add fresh thyme as potatoes are crisping (don’t over crowd pan, work in batches if necessary, using more butter and thyme for each batch), then set aside when done

  4. To finish, top a tortilla with a few pieced of sweet potato, followed by the hot sauce, then top with some crumbled feta or cotija cheese, chopped green onions, and corn

NOTES:

Making your own hot sauce can be a bit tedious but you will feel very accomplished afterwards. It’s a great feeling. That being said, I have a friend who is allergic to almonds and when you come across a conflict like this, you can usually substitute with walnuts or some other nut depending on allergy. After the blending instructions I was also purposely ambiguous on how to add in those liquids for taste preference. This is because you should do what your can to make this your own. Is it too gritty? Add more olive oil. Too thick? Add some cooking liquid. Is it too bitter from the chilies and heat? Add vinegar. You’re the one that has to eat this, so make something you like. You also don’t have to make this sauce but if you use something store-bought, please try to find something a bit more exotic than tabasco (good on many things but not here).

You also don’t have to take the time to make homemade corn tortillas. But remember, this website is all about helping you achieve restaurant quality at home and I believe tortillas and hot sauces are some of those items that taste infinitely better when homemade. Tortillas can take awhile to get the hang of, and you may end up with some broken tortillas along the way, but I promise they will still taste phenomenal broken or not. Use flour tortillas if you must but if you try this with homemade corn tortillas, you won’t go back.

Guerrilla Tacos also uses corn nuts in place of grilled or roasted corn. I can very rarely find that stuff out here. Roasted corn is great but having had the original, I can attest that corn nuts are surprisingly well suited to compliment this taco. If you have them, go for it.