Though strictly speaking, these were not tacos, and it wasn’t a party, it was the best Mexican food we’ve had in awhile! The definition of “taco” seems to have morphed or expanded since I was a kid, and I would call what we had burritos, because they were on soft flour tortillas instead of crunchy corn shells. I tried making the soft corn tortilla type once, but I still prefer the flour ones I grew up making. Since Ben calls anything in a tortilla a taco, and any food-oriented gathering a party, this was our taco party. Of course, it was just the four of us, but it was a lovely spring day, so we ate outside, and food always tastes better outside.
Ben and I were on tortilla production. Phil made the cumin ancho chicken, and I directed Sophia in how to make a sweet potato pinto bean hash. Ben and I also made a morita chile salsa that is our new favorite thing.
Here is the recipe for the chicken:
https://www.epicurious.com/recipes/food/views/cumin-and-ancho-chicken-395915
Sweet Potato Pinto Bean Hash
1 tablespoon olive oil
1 sweet potato, peeled and cubed in half inch pieces
1 onion, chopped
1 bell pepper, any color, chopped
1 can pinto beans, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt (or to taste)
In a nonstick frying pan, heat oil over medium-high heat, and add sweet potatoes. Add onion and bell pepper, sautéing until softened and beginning to brown. Add remaining ingredients, and continue to saute until sweet potatoes are tender, adding a bit of water, if necessary, to prevent sticking.
Morita Salsa
2-3 dried morita chiles, stems and seeds removed
Boiling water to cover
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
In a small bowl, pour boiling water over chiles and let sit for at least 20 minutes (ours was more like an hour because we had a lot on our agenda!) Put chiles, along with soaking water, salt and vinegar into blender, and blend until smooth.
For assembly, we started with a tortilla, added chicken, sweet potato pinto bean hash, pepper jack cheese, morita salsa, pickled red onions, and sour cream. We really loved the combination of flavors. There was a serious smoky heat from the salsa, sweetness from the sweet potato, tang from the pickled onions and sour cream, and a ton of flavor from the spice-encrusted chicken. If you are looking for a way to try some new flavors, give this meal a whirl!
