Stewed in chicken broth, spicy Mexican-style chorizo and sweet potatoes become a silky and hearty filling for warm corn tortillas. The tangy and bright avocado salsa balances the rich filling and brings a pop of color to this delicious weeknight meal.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 12 ounces fresh chorizo
- 1 sweet potato (10 to 12 ounces), peeled and cut into ½-inch dice
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 large ripe but firm avocado, peeled, pitted and cut into ¼-inch dice
- 1/4 large white onion, finely chopped
- 1 to 2 serrano or jalapeños, stemmed, seeded and minced
- 2 tablespoons fresh lime juice
- 1/2 cup lightly packed cilantro, finely chopped
- Warm corn tortillas, for serving
- Crumbled queso fresco, for serving
Instructions
- In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm.
- Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
- Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 684 |
| Total Fat | 54 g |
| Saturated Fat | 17 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 85 mg |
| Sodium | 1222 mg |