Bring the flavours of sauerkraut to these plant-based tacos.
Corn Tortilla Dough
2 cups (250 grams) masa flour
1/2 teaspoon kosher salt
1/2 cups (375 mL) lukewarm water, divided
2 cups sweet potatoes, cut into 1/4-inch cubes
1/4 cup chipotle in adobe sauce, chiles roughly chopped
2 tablespoons olive oil
2 garlic cloves, smashed
Kosher salt, to season
1 cup pinto beans
1 avocado, sliced
1/4 cup purple sauerkraut
1/4 cup raw unsalted pumpkin seeds
1/4 cup queso cortijo (substitute with feta cheese)
1 handful fresh cilantro leaves, for garnish
1 lime, cut into wedges, for serving
8 corn tortillas
Corn Tortilla Dough
In a large mixing bowl, combine the masa flour and salt. Add one cup of lukewarm water and stir until the water is absorbed. The texture will be quite crumbly. One tablespoon at a time, mix in the remaining half a cup of water. Once a dough has formed, continue to knead the dough in the bowl. If the dough is too sticky, add more flour. If the dough does not form into a ball, add more water. Split the dough into golf ball–size balls. The dough will make anywhere from 10 to 14 balls.
Cut two pieces of wax paper, every 12 inches square. Place one piece on a clean surface, then place your first dough ball on the wax paper. Cover with a second layer of wax paper. Press the ball with a large, flat, heavy kitchen appliance. Press down hard and evenly until the ball is a quarter inch thick. Peel the tortilla round from the paper and set it aside. Repeat until all tortilla rounds are formed.
Cook the Corn Tortillas
Heat a non-stick skillet or comal over medium-high. Add your first tortilla and flip immediately after 10 seconds. Cook the tortilla on one side for one to two minutes. Flip and cook for another one to two minutes, until light brown spots form on either side. Remove from the heat, stack the cooked tortillas in a clean tea towel to stay warm, and repeat the process with the remaining tortillas.
Preheat the oven to 375° C.
In a large mixing bowl add sweet potatoes, chipotles in adobe sauce, two tablespoons of oil, and smashed garlic. Toss to coat. Season sweet potatoes with salt and spread evenly across a large oven-safe skillet.
Place the skillet in the preheated oven and cook until the sweet potatoes are golden crisp and fork-tender, 15 to 20 minutes, flipping midway.
Remove the skillet from the oven and place it on the stovetop over medium-low. Add the beans, toss to coat the beans in the remaining sauce, and cook for five minutes to warm everything before serving.
Place two tortillas on each plate. Top with two to three avocado slices across, a few spoonfuls of sweet potatoes and beans, and 1 tablespoon sauerkraut. Sprinkle on pumpkin seeds and crumbled queso Cortijo. Garnish with cilantro and serve with lime wedges. Enjoy!