Veggie Tacos Al Pastor

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• cilantro
  1 oz
• cumin
  2 tsp
• dried oregano
  2 tsp
• flour tortillas
  12 unit
• garlic
  2 clove
• hot sauce
  2 tsp
• jalapeno
  1 unit
• lime
  2 unit
• olive oil
  5 tsp
• paper towels
• pepper
• pineapple
  8 oz
• plastic wrap
• poblano pepper
  2 unit
• red onion
  1 unit
• red wine vinegar
  3.333 tbsp
• salt
• sour cream
  3/4 c
• sugar
  1 tsp
• sweet potatoes
  4 unit

🍳 Cookware

• baking sheet
• small bowl
• medium pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into 1/2-inch pieces (peel first if desired). Core, deseed, and cut poblano pepper into 1/2-inch pieces. Thinly slice jalapeno into rounds, removing ribs and seeds if you prefer less heat. Quarter and peel red onion ; thinly slice one quarter (two quarters for 4 servings; save the rest for another use). Mince garlic . Chop cilantro leaves and stems. Zest and quarter lime (quarter both limes for 4).

   sweet potatoes: 4 unit, poblano pepper: 2 unit, jalapeno: 1 unit, red onion: 1 unit, garlic: 2 clove, cilantro: 1 oz, lime: 2 unit
2. 

   2

   Toss sweet potatoes and poblano on a baking sheet with a large drizzle of olive oil (divide between 2 sheets for 4 servings). Season with salt , pepper , Southwest Spice Blend , dried oregano , and half the cumin (you'll use the rest later). Roast on top rack until tender, ⏱️ 20-25 minutes .

   olive oil: 5 tsp, salt, pepper, Southwest Spice Blend: 2 tbsp, dried oregano: 2 tsp, cumin: 2 tsp
3. 

   3

   Meanwhile, in a small bowl , combine red wine vinegar , 1/2 tsp sugar (1 tsp for 4 servings), salt, and pepper. Stir in onion and jalapeno; cover bowl with plastic wrap . Microwave for ⏱️ 1 minute . Remove plastic wrap and set mixture aside, stirring occasionally, until ready to serve.

   red wine vinegar: 3.333 tbsp, sugar: 1 tsp, plastic wrap
4. 

   4

   Drain pineapple . Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pineapple, garlic, lime zest, remaining cumin, and a pinch of salt. Cook, stirring, until pineapple is browned, ⏱️ 2-3 minutes . Remove pan from heat.

   pineapple: 8 oz
5. 

   5

   In a second small bowl , combine sour cream and hot sauce to taste; season with salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   sour cream: 3/4 c, hot sauce: 2 tsp, flour tortillas: 12 unit, paper towels
6. 

   6

   Divide roasted veggies, pineapple salsa, pickled veggies, and crema between tortillas. Garnish with cilantro. Serve with lime wedges on the side.