Sweet potato, burrata and arugula sauce tacos, a vegetarian recipe
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Total: 45 min Diners: 4
The world of tacos is totally infinite. In fact, with a few good corn tortillas nearby we can assemble tacos with any kind of recipe and this is how it happens in Mexico, where almost every dish is served with a basket containing freshly made tortillas on the comal.
This recipe comes from a recent meal at Barracuda MX, Roberto Ruiz’s restaurant that has taken the wake of his old Punto MX but with a much more informal and relaxed concept. His tacos are a departure from the classics, as also happens at Mawey where they make a couple of the usual ones and then explore other ideas, and last time we went for the grilled sweet potato tacos with jalapeño kefir, crunchy kale and Mexican seeds and also tried the Iberian pork pastor negro with green tomatillo and chipotle sauce, pineapple garden and crunchy chicharrón.
Both delicious but I’ll go with the first one because it’s a 100% vegetable taco. If you go, you shouldn’t miss the beef tongue taco, the grilled marrow with red tuna tostadas or the green shrimp ceviche with golden potato taco with hoja santa and roasted tomatillo sauce.
But back to these sweet potato tacos, your best bet is to get good corn tortillas or make them homemade and then patiently roast the sweet potato cubes in the oven (we could also grill them). Instead of the kefir I had some burrata on hand at home and decided that it would be the base for these tacos and, as I also had arugula, the sauce became arugula and cilantro with the jalapeño, not adding the crunchy point with kale but with a little pickled shallot. I missed the Mexican seeds, but the idea is to bring it closer to everyone and you can make it at home at your leisure. Do you want a taquero festival? Also make some tacos al pastor with Joselito prey or some golden sardine tacos, or visit some of the restaurants with the best tacos in Madrid.
How to make sweet potato tacos
Ingredients
. Corn tortillas, 8 pc Large sweet potato, 1 pc Large burrata, 1 pc Salt, w/each Black pepper, w/each Extra virgin olive oil, 4 tablespoons Shallot, 2 pc Apple cider vinegar, 80 ml Rice vinegar, 80 ml Sugar, 2 teaspoons
For the sauce
Lime, 1 pc Fresh cilantro, 1 handful Fresh arugula, 1 handful Pickled jalapeño, 3 discs Salt
Step 1
Peel the sweet potato and cut into squares. Arrange on an ovenproof tray, drizzle with olive oil and salt and bake at 220 ºC for about 30 minutes, stirring constantly to brown evenly.
Step 2
Meanwhile, pickle the shallot. Peel and chop the shallots into discs and dip in the vinegar mixture with salt and sugar. Let stand there for at least 2 hours.
Step 3
Prepare the sauce by crushing the jalapeño with the cilantro, arugula and a little lime juice in a mortar. Add salt to taste and, if necessary, a little water so that it is not too acidic.
Step 4
When we have everything ready to assemble our tacos, brown the corn tortillas in a pan with a few drops of water. Or, better, make them on the spot following the recipe for homemade corn tortillas. Also sauté the sweet potato over high heat with a little oil and black pepper.
Step 5
At the base of the taco place some of the burrata, on top the freshly sautéed sweet potato and finish with the jalapeño, arugula and cilantro sauce and the pickled shallot on top. A little fried onion on the top could also look great as well as some cilantro leaves nearby. be careful with the sauce, don’t go to enchilada!
Tricks and tips
This recipe can also be made by substituting the sweet potato for pumpkin and working it in the same way. The sauce will keep in the refrigerator for up to 24 hours.
