Sweet Potato Tacos

Chef notes

Shoutout to Wes Avila and Guerrilla Tacos for this taco's inspiration. While it takes cues from the food-truck-turned-restaurant's combo of sweet potato (camote) and feta, it changes things up by turning the sweet potato itself into a seared costra (crust) and liquefies the feta into a yogurt-based crema for a salty, tangy finish.

Literally translated as "brave salsa" (a reference to the spice level of some machas, though not necessarily this one), salsa macha is a type of chile oil traditionally prepared with some combination of chiles, nuts and/or seeds, spices and occasionally dried fruits. This version is fundamentally savory with a vinegary base note and a hint of sweetness from the ancho chiles. With the exception of the garlic, this salsa macha is composed of dry, shelf-stable ingredients, which should give you up to four weeks of freshness — if you can even ration it for that long.

Special equipment: An immersion blender and/or a food processor.