This recipe is kind of a Cali-Mexican fusion recipe if there ever was one. I am just as down to eat some mushrooms as anyone! However, to be honest not all of my family members have loved the flavor of the ‘shrooms. That’s the magic of this taco. With the combination of the spicy Chorizo and the soft and sweet potato, you now have a perfect combo to wrap in that corn taco shell and you will swear that you are at the hottest Mexican taco food truck in Austin, Texas.
If you are anything like me, I cannot go to a taco truck and only eat just one taco. I mean who does that? Just one taco? Seriously, you need to ask yourself If you are with friends that would think less of you for eating a half-dozen tacos – you need to get better friends or just make these gems at home and eat them as much as possible.
I am surprised that I don’t see this flavor combination more often is Mexican cuisine. The sweet potatoes, mushrooms, and chorizo are such perfect partners and will yield in a very filling taco that won’t leave you with that “I just ate a grease bomb” feeling at the end.
Top these gems with some avocado slices, cotija cheese and add some cilantro and salsa and you my friend will be planning your next fiesta with your friends! This is the perfect summer meal.
- 2 medium sweet potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
- 6 ounces Mexican style chorizo sausage, remove the casing
- 1 small yellow onion, chopped
- 10 ounces cremini mushrooms, sliced thin
- 12 soft corn tortillas
- kosher salt
- Lime wedges
- Avocado slices
- Cotija Cheese
- In a medium dutch-oven, add the sweet potatoes and cover with water about 1 inch above the potatoes and add 1 tablespoon kosher salt. Place it on a burner with a high flame and bring to a boil until the sweet potatoes are tender, about 12-15 minutes. Drain and then set aside.
- In a large cast-iron skillet on a medium heat, add the chorizo and onion. Saute and stir until the sausage is well cooked and the onion has turned translucent, about 10 minutes.
- Add the sliced mushrooms to the chorizo onion mixture and cook an additional 7 minutes.
- Add the sweet potatoes and mix to combine. Let this cook for an additional 5 minutes until the sweet potatoes start to turn brown.
- Reduce the heat and set the filing mixture aside.
- Take your corn tortillas and place them in the middle of a damp paper towel, place them in a microwave safe dish and warm them for 4 minutes.
- Top each of the tortillas with the filling mixture and any of the desired toppings you prefer and enjoy!