Roasted Red Potato Tacos with Red Jalapeño Hot Sauce

Roasted Red Potato Tacos with Red Jalapeño Hot Sauce

by Mueller Market Chef Julia

MARKET Ingredients: 

• For the hot sauce:

  • 2 pints red jalapeños, roughly chopped (@hotspellfarms)

  • 3 cloves garlic

  • 2 Tbl red onion

  • 1–2 Tbl honey

  • 2 Tbl apple cider vinegar

  • ¼ tsp salt

  For the tacos:

  • 2 cups red la soda potatoes, washed, dried, and cut into bite-sized cubes (@B5Farm)

  • 1 Tbl minced garlic

  • Olive oil

  • Sea salt and black pepper, to taste

  • Butter flour tortillas (@MesocanoFoods)

Directions:

1. Make the hot sauce — Add the red jalapeños, garlic, red onion, honey, apple cider vinegar, and salt to a small blender or food processor. Purée until smooth. Adjust the seasoning and/or consistency to your liking, adding a splash of water if needed. Refrigerate until ready to use.

2. Roast potatoes— Heat a Tbl of olive oil in a large skillet over medium-high heat just enough to coat the pan. Add the minced garlic and cook for 1 minute, then add the potatoes in a single layer. Season with salt and pepper and cook for 10–15 minutes, stirring occasionally, until golden brown on the outside and fork-tender on the inside. 

3. Prepare the tacos — Warm the tortillas in the same skillet over low heat for 1–2 minutes. Fill each tortilla with the crispy potatoes, spoon the hot sauce over the top, fold, and enjoy.