Crispy Tacos: Leek and Sweet Potato with Serrano-Miso Salsa and Home-Made Crema

Leek and Sweet Potato Crispy Tacos with Serrano-Miso Salsa and Home-Made Crema

Crispy tacos take any filling to glorious levels.  Am I exaggerating?  Well, have you tried raiding your fridge and making sense of it all. See.  I rest my case.  Once, my uncle made us scallion stem crispy tacos and they were delicious.  These ones use leek, the white and light green part, plus a bit of sweet potato. You could snack on them just like that, but we are going the extra mile here with an amazing salsa and crema Mexicana that you will make yourself!  How’s that for dinner!   

For 12 tacos (4 per person is a good rule of thumb)

1 medium sweet potato (about 8 oz / 230 g)

1 medium leek

1 Tbs corn starch

sea salt

12 to 14 corn tortillas

1 cup oil for frying (avocado or vegetable)

How to do the tacos:

1)    Rinse, pat dry and peel the sweet potato.   Cut into three pieces. Cut each piece into ¼-inch thick slices and then into matchsticks (julienne – Pro taco tip: Make sure the julienne is not long because you’ll take it all with the first taco bite.)

2)    Discard root end and dark green leaves from leek.  Cut in half lengthwise and bend slightly to check for any dirt between layers.  Rinse if needed and pat dry.  Cut into three parts and each part into thin strips (julienne)  

3)    Transfer leek and sweet potato into a bowl and toss with corn starch until well coated.  

4)    Heat up corn tortillas on a flat griddle or a non-stick pan until warm on both sides—about 1 min. total.  Take off the heat. Fill one end of the tortilla with about a Tbs. of filling and roll tightly.  Rest tacos on a plate, fold side down.  Repeat until all tortillas are rolled up.

5)    Heat up oil in a pan. With the aid of a pair of tongues, carefully place tacos fold side down. The temperature is right when there are bubbles all around the tacos as soon as they are in the pan.  Place tacos tightly together so they hold each other up.  After about 1 minute or until golden, flip sides and fry until golden and crisp.  Take out and put on paper towels.  Sprinkle with salt immediately.  They can keep warm in a low oven or at room temperature.  Best if you put salsa and crema on top---recipes below. Yay ;)

For the Serrano – Miso Salsa (1/2 cup) 

1 serrano chile

½ cup cherry tomatoes (or 1 roma)

¼ onion

3 medium size tomatillos, peeled

1 TBS white miso

1 TBS soy sauce

How to do the Salsa: 

Heat up a pan or griddle or comal.  Add chile, tomatoes, onion, tomatillo and charred on all sides-about 3 minutes. Transfer to a blender along with the miso and soy sauce.  Process on high until salsa is smooth. Done.

For the Mexican Crema (makes 1 cup)

1 cup heavy whipping cream

½ cup buttermilk

pinch sea salt

How to do the Crema: 

Mix all the ingredients and place in a container with a lid.  Cover and leave at room temperature for 12 to 24 hours until thickened—the actual time will depend on how hot the room temperature is.  Store in the fridge for up to 10 days.