• 2 tablespoons canola oil or vegetable oil
• 2 medium sweetpotatoes peeled and cut into ¼-inch dice
• 1 pound chorizo casings removed
• 1 fresh poblano pepper seeded and cut into ¼-inch dice
• 1 small red onion cut into ¼-inch dice
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon chopped green onions
• Salt and black pepper to taste
• Eight to ten 6- or 7-inch flour tortillas
• 2 cups tomato chili sauce recipe follows
• Pickled red onions recipe follows (for garnish)
• Roasted poblano crema recipe follows (for garnish)

Babalu Tomato Chili Sauce

• 1 tablespoon garlic oil
• 2 to 3 fresh Fresno chilies seeded and cut into ¼-inch dice
• ½ of a red bell pepper seeded and cut into ¼-inch dice
• 2 cloved garlic chopped
• one 28-ounce can crushed tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper
• ½ teaspoon ground coriander
• ½ teaspoon kosher salt

Babalu Roasted Poblano Crema

• 2 poblano peppers roasted, peeled and stem and seeds removed
• 1 cup Mexican crema or sour cream
• ¼ cup packed cilantro leaves
• Juice of 1 lime that has been spilt in half and grilled cut side down
• 1 to 2 teaspoons salt or to taste
• 2 tablespoons of honey