Volunteer/Chef extraordinaire Joel prepared a fine lunch for the after-schoolers at Farm King this week. The recipe and photos follow:
Sweet Potato Tacos w/ Homemade Pico de Gallo
Corn Tortillas
Taco Filling:
1 Bag Sweet Potatoes
1 Package White Mushrooms
5 Cloves of Garlic
1 Yellow Onion
Handful Dried Cranberries
Kosher Salt
Cracked Black Pepper
Chili Powder
Cumin
Freshly Squeezed Lime
Jalepeño Pepper
Olive Oil
Pico De Gallo:
Cherry Tomatoes
White Onion
Cilantro
Jalepeño Pepper
Kosher Salt
Cracked Black Pepper
Freshly Squeezed Lime
Olive Oil (Just a Touch)
All ingredients to taste…
Garnish:
Grated Manchego Cheese
Cut Lime Wedges
Chopped Cilantro
Chopped Lettuce
Starting with an extremely hot pan, sauté finely chopped mushrooms in olive oil until golden brown and caramelized. Add chopped onion and cook until translucent. Add chopped garlic and cook for a few more minutes. Finally, add chopped sweet potatoes and stir to incorporate. Bring all everything together until the sweet potatoes begin to cook and the onions are caramelized. Add spices, finely chopped jalepeno and continue cooking until the sweet potatoes are tender. It may be necessary to add a few ounces of water and cover to help cook everything through. When the dish is mostly cooked, add a splash of lime juice and mix thoroughly. Keep warm and set aside.
Bring together the Pico de Gallo by chopping the tomatoes, onion, cilantro, and more jalepeno pepper in a mixing bowl. Add salt, pepper, a touch of olive oil, and lime to taste.
Warm the corn tortillas in flat top pan or in a toaster oven and serve with the sweet potato filling, pico, cheese, chopped lettuce and cilantro.
Farm King 
[…] Written on November 14, 2012 by enrichla in King Volunteer/Chef extraordinaire Joel prepared a fine lunch for the after-schoolers at Farm King this week. The recipe and photos follow: Sweet Potato Tacos w/ Homemade Pico de Gallo Corn Tortillas Taco Filling: 1 Bag Sweet Potatoes 1 Package White Mushrooms 5 Cloves of Garlic 1 Yellow Onion Handful Dried Cranberries Kosher Salt Cracked Black Pepper Chili Powder Cumin Freshly Squeezed Lime Jalepeño Pepper Olive Oil Pico De Gallo: Cherry Tomatoes White Onion Cilantro Jalepeño Pepper Kosher Salt Cracked Black Pepper Freshly Squeezed Lime Olive Oil (Just a Touch) All ingredients to taste… Garnish: Grated Manchego Cheese Cut Lime Wedges Chopped Cilantro Chopped Lettuce Starting with an extremely hot pan, sauté finely chopped mushrooms in olive oil until golden brown and caramelized. Add chopped onion and cook until translucent. Add chopped garlic and cook for a few more minutes. Finally, add chopped sweet potatoes and stir to incorporate. Bring all everything together until the sweet potatoes begin to cook and the onions are caramelized. Add spices, finely chopped jalepeno and continue cooking until the sweet potatoes are tender. It may be necessary to add a few ounces of water and cover to help cook everything through. When the dish is mostly cooked, add a splash of lime juice and mix thoroughly. Keep warm and set aside. Bring together the Pico de Gallo by chopping the tomatoes, onion, cilantro, and more jalepeno pepper in a mixing bowl. Add salt, pepper, a touch of olive oil, and lime to taste. Warm the corn tortillas in flat top pan or in a toaster oven and serve with the sweet potato filling, pico, cheese, chopped lettuce and cilantro. Click to view slideshow. […]