I lived in Fort Worth, Texas for eleven years, and while I lived there, I had some of the best BBQ I’ve ever
eaten. This taco is an ode to my second home. It’s basically a BBQ sandwich served inside a flour tortilla.
It’s messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top.
BBQ Sweet Potato and Chile Peanut Tacos
Makes 12 Tacos
Heat Level: 4
Ingredients:
The Filling
- 1 medium yellow onion, cut into 1/4 inch strips
- 2 small sweet potatoes, cut into 2 x 1/2-inch strips
- 1 tablespoon olive oil
- Water
- 1/2 teaspoon salt
- 2 cups Texas-style BBQ sauce
- 2 tablespoons peanut butter
The Slaw
- 1 cup vegan mayonnaise
- 4 cloves garlic
- Juice of 2 limes
- 1/2 teaspoon salt
- 2 cups shredded cabbage
The Chile Peanuts
- 1 tablespoon olive oil
- 1/2 cup chopped, roasted salted peanuts
- 1/2 teaspoon chipotle powder
- 1 teaspoon ancho powder or chili powder
The Tortillas
- 12 (6-inch) flour tortillas
Preparation:
- Heat the oil in a skillet over a medium-high heat. Add the onion and sauté until well browned, about 10 minutes. Add the sweet potatoes and enough water to come up about 1/2 inch up the pan. Cook the sweet potatoes until they are soft, about 8 minutes. You will need to replenish the water as it cooks down. Season with the salt and lower the heat to medium.
- In a bowl, stir together the BBQ sauce and peanut butter, then stir the sauce mixture into the pan with the sweet potatoes and bring to a simmer. Cook for 5 minutes, then set it aside.
- In a bowl, combine the vegan mayo, garlic, lime juice, and salt. Toss the cabbage with this mix and set it aside.
- In a small skillet, heat 1 tablespoon of oil over medium heat. Add the peanuts and sauté for about 2 minutes, slowly stirring them. Remove the pan from the heat and immediately season the peanuts with the chipotle and ancho powder.
- Warm the tortilla. Fill them with the BBQ sweet potatoes and onions, then the slaw, and top with chile peanuts.
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.
