How to make Sweet Potato Al Pastor & Homemade Corn Tortillas

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Try out this recipe below and see for yourself!

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SWEET POTATO AL PASTOR RECIPE
Cook Time: 15 minutes
Makes enough for 8 tacos: serves 4-6 people
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INGREDIENTS:
Filling:
1/2 white onion chopped
1 cup fresh or canned pineapple chunks with 1/4 cup juice
1/4 cup lime juice
3 tbsp mild chili powder
2 tsp liquid smoke
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
2 tbsp olive or safflower oil
8 oz tempeh cut into 1-inch-long strips OR 1 can of black beans smooshed (yes, that's a technical term)
3 cups shredded raw sweet potato
2 tbsp liquid aminos or soy sauce

Tacos:
8 corn tortillas
Toppings:
diced onion, jalapenos, cilantro, or pineapple salsa

DIRECTIONS:
1. Make the filling: in a blender or food processor, throw together the onion, pineapple, lime juice, chili powder, liquid smoke, smoked paprika, cumin, and oregano. Let it rip until the sauce starts looking sorta smooth, then set aside.
2. In a large skillet, warm up the oil over medium heat. Add the tempeh (or beans) and saute it around for about 2 minutes. Then fold in the sweet potato and sprinkle over the liquid aminos or soy. Keep cooking until the sweet potato starts to soften up, 3-5 minutes longer.
3. Pour in the sauce you blended up earlier and stir it all up until everything is covered and starting to warm up, about 3 more minutes. Remove from heat.
4. Start making some tacos: Warm the tortillas and serve topped with the filling, onions, jalapenos, and cilantro, or pineapple salsa.

RECIPE FOR CORN TORTILLAS:
Can be found on your bag of corn flour (masa harina).
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