Name: Kumara and ‘chorizo’ tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 small kumara (orange sweet potato) (500g), unpeeled; 1/2 cup (125ml) olive oil; 6 green onions (scallions), chopped coarsely; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 cup coarsely chopped fresh coriander roots and stems; 2 fresh jalapeño chillies, chopped coarsely; 1 1/2 finely grated lime rind; 2 tablespoon lime juice; 1/3 cup (80ml) water; 500 gram bottled sun-dried tomatoes in oil; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 cup (40g) roasted whole blanched almonds; 1/4 cup (25g) roasted walnuts; 12 17cm white corn tortillas, warmed; 40 gram baby rocket (arugula) leaves

Ingredients

2 small kumara (orange sweet potato) (500g), unpeeled

1/2 cup (125ml) olive oil

6 green onions (scallions), chopped coarsely

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cup coarsely chopped fresh coriander roots and stems

2 fresh jalapeño chillies, chopped coarsely

1 1/2 finely grated lime rind

2 tablespoon lime juice

1/3 cup (80ml) water

500 gram bottled sun-dried tomatoes in oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 cup (40g) roasted whole blanched almonds

1/4 cup (25g) roasted walnuts

12 17cm white corn tortillas, warmed

40 gram baby rocket (arugula) leaves

Method

1.Boil, steam or microwave kumara until tender; drain. When cool enough to handle, peel kumara; cut flesh into 1.5cm pieces.

2.Meanwhile, blend or process oil, onion, cumin, ground and fresh coriander, chillies, rind, juice and the water in a food processor until smooth. Transfer to a small bowl; stand until required.

3.Drain oil from tomatoes over a bowl; reserve. Coarsely chop tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.

4.Transfer tomato mixture to a large frying pan, stir in kumara. Heat mixture over low heat for 5 minutes or until warmed through. Serve kumara mixture in tortillas with rocket and remaining coriander mixture.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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