Sweet Potato + Soyrizo Breakfast Taco Recipe

Sunday, January 24, 2016

I love tacos... in the morning or ... like any time of the day. This Sunday morning was a little sweeter thanks to these sexy lil soyrizo tacos and a little Domino Yass girl, yaaass.











WHAT YOU NEED: (CLICK HERE FOR A PRINTABLE RECIPE W/OUT PHOTOS)

Baking Dish or Pan

Foil
Can Opener
Strainer
Small bowl
Measuring spoons
Spoon
Oven Mitt
A pair of food handling gloves (so you don't get hot pepper hands - trust me, it sucks)
Large skillet
Kitchen scissors
Plastic spoon or spatula

1 can cut sweet potatoes (cut yams in extra light syrup)
Mild Olive Oil
Salt
Ground pepper
Garlic powder
Paprika
Cayenne pepper
Dried Parsley
Kosher Salt
Chili Powder
Small White onion or 1/4 cup chopped onion
1 Pasilla pepper
8oz soyrizo (A Food Scale is helpful to have since this usually comes in 12oz packages.
3 large eggs
Tortillas (I used white corn tortillas)
Sour cream
Sliced avocado
Some Fresh cilantro for garnish (leaves only)
Cojita Cheese

HOW TO MAKE IT:

1. Preheat the oven to 425
2. Line a baking dish or pan with foil.
3. Open the sweet potatoes, and place into a strainer, rinse and drain.
4. Place the sweet potatoes into a small bowl.
5. Add the following to the bowl: 1 tablespoon mild olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, about 1/8 teaspoon cayenne pepper
6. Mix the contents around with a spoon/toss to coat.
7. Place the contents into the baking dish or pan, top with a little dried parsley.
8. Place the pan into the oven and turn the heat up to 450.
9. Bake about 10 minutes then, put your oven mitt on and shake the pan around.
10. Return the pan to the oven for about 10-15 minutes (watching to make sure the don't get burned.) - Keep it warm while you finish cooking.
11. Meanwhile dice about 1/4 cups of white onion, put aside.
12. Put your food handling gloves on, cut the top off the pasilla pepper, remove the stem and seeds, dice it.
13. Heat a large skillet over medium heat or "5" on your stove dial, add the diced pasilla pepper, crumble 8 ounces of soyrizo into the pan with the peppers, stir to combine and cook for about 5 minutes, stirring occasionally.
14. Lower the heat a little, to about level "3" on your stove dial.
15. Add about 1/2 teaspoon to the diced onions and mix around.
16. Add the onion mixture to the skillet with the soyrizo and peppers.
17. Turn the heat up to "4-5" on your stove dial and stirring and cooking until the onions are translucent, taking care not to burn them, then lower the heat to about "2".
18. Add about 1 tablespoon unsalted butter to the skillet and mix it around to melt.
19. Add the sweet potatoes to the skillet and combine well.
20. Using kitchen scissors cut the sweet potatoes and any peppers or onions smaller using care not to scratch your skillet.
21. Crack 3 large eggs over the contents in the skillet.
22. Add Kosher Salt, pepper, and parsley, garlic powder to taste on top of the eggs to taste.
23. Turn the heat up to "5".
24. Mix everything around until the eggs are cooked. Add more kosher salt and a little chili powder, mix again.
25. Turn the heat off.
26. Warm tortillas on a plate in the microwave, or the stovetop if you prefer.
27. Put some sour cream onto each tortilla, add the soyrizo mixture, top with some avocado slices, fresh cilantro, crumbled cojita cheese.

Yeah, I know it looks like a lot of steps, but its really not that bad, and doesn't take long, & I'm aware that it might be weird how I say turn the heat to different levels on the stove, but this is the way I cooked it, and it came out great. I'm by no means a professional chef, this is what I did, you can feel free to do it a different way, and make adjustments to any seasonings, etc.

If certain items don't have exact measurements its because I did it by eye/according to preference. Enjoy!

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