Beyond pocho beef and sweet potato hash for taco filling, or not

I went to do a riff on Wes Avila's (Guerilla Tacos) pocho tacos but I had regular tortillas instead of crunchy taco shells and I was missing a bunch of the ingredients. I carried on and when it came to filling the tacos I realized what I had was a tasty hash that needed no masa shell at all.

Also, instead of russet potatoes I used purple potatoes, which I discovered ages ago and am still obsessed with. I mean, look at them. But of course other sweet potatoes will work just fine.

Beef and purple potato hash


  • 1 pound ground beef 
  • 1 large sweet potato chopped into 1/2-inch pieces
  • 2 large cloves of garlic, minced
  • 1/2 cup chopped onion
  • 1/4 cup pine nuts
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1 1/2 cups chicken stock
  • Salt to taste
  • Salad greens
  • Cotija cheese


  1. In a hot pan brown beef. Remove and reserve.
  2. Depending on how much fat you rendered you may want to add a tiny bit of oil (grass fed beef tends to be lean). Add chopped sweet potatoes, garlic, onions, nuts, and spices and saute until toasted. Add chicken stock and salt and simmer until potatoes are soft.
  3. Add beef back in and stir to combine. Cook until just heated through.
  4. Fill bowls with salad greens, spoon hash over them, and top with cotija or other cheese.
Adriana Velez