30 July 2009

Chipotle Sweet Potato and Chicken Tacos


  • 1 clove garlic, roughly chopped
  • 1-2 chipotle peppers in adobo (these vary in heat)
  • 2 limes (about 4 tbsp.)
  • 2 tbsp. sherry vinegar
  • 1/2 tsp. salt
  • 1/2 cup olive oil


  •  2 lbs. sweet potatoes
  • 2 large chicken breasts (about 1-1.5 lbs.)
  • 1/2 red onion, thinly sliced
  • 2 bunches chard, stems removed


  • Tortillas
  • 1/2 cup cilantro, chopped
  • Greek yogurt or sour cream
  • Salsa or Rick’s Picks Handy Corn


  1. In a blender, mix garlic, chipotle peppers, lime juice, vinegar, and salt. Slowly add the olive while blending. Set aside.
  2. Preheat oven to 400 degrees. Thinly slice the sweet potatoes (I use a mandolin). Place on cooking sheets (try not to overlap), drizzle with olive oil and salt. Bake the sweet potatoes until nice and done, about 15-20 minutes.
  3. While the sweet potatoes are cooking, cook the chicken breasts in boiling water. When cooled, shred into small pieces with your hands or a fork. 
  4. Wash the chard, remove the stems and roughly chop. Sauté chard in 1 tbsp. olive oil with a little salt.
  5. Combine sweet potatoes, chicken, chard and red onion in a large bowl. Pour on sauce and mix well.
  6. To serve, warm the tortillas (I used my gas burner) and pile high with the chicken/sweet potato mix. Garnish with cilantro, yogurt, and salsa

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