Kalamazoo K500HB-2-NA, Use And Care Manual

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Directions
To make the Cilantro Yogurt Sauce, combine the yogurt, cilantro, garlic and lime
juice in the bowl of a food processor. Add ½ teaspoon kosher salt. Process until
smooth. Cover tightly and refrigerate until serving time.
Prepare the grill for direct grilling over a very hot fire, about 600°F, and an
indirect zone with an air temperature between 350° and 400°F.
Thinly slice the shallots. (I suggest using a mandoline.)
Preheat a small cast-iron skillet on the direct zone of the grill. Fill with ½-inch
of canola oil and bring the oil to a temperature of about 350°F. Add the sliced
shallots to the hot oil. Fry, stirring occasionally, until golden brown. Remove fried
shallots from the oil and dry them on paper towels. Reserve.
Roast the poblanos over the hottest part of the fire. Turn them occasionally until
they are blackened all over. Transfer to a bowl and cover with a plate to lock in
the steam.
Lightly coat the sweet potato sticks with olive oil. Season generously with salt
and pepper. Place them in the indirect zone and close the grill lid. Roast the
sweet potatoes until tender and browned, about 25 to 30 minutes. Turn them
once or twice during this time for even browning.
While the sweet potatoes are roasting, scrape the blackened skins off of the
poblanos and discard. Stem and seed the chiles, then dice the remaining flesh.
Reserve.
After the sweet potatoes are done and off the grill, lightly grill the tortillas in the
direct zone.
To serve, place 3 sweet potato sticks in each tortilla. Top with the sauce, then
diced poblano and crispy shallots.
Yields 12 tacos
10 ounces plain Greek yogurt
½ ounce fresh cilantro, roughly chopped
2 cloves garlic, peeled and roughly
chopped
½ ounce fresh lime juice
Kosher salt
2 large shallots, peeled
Canola oil
2 poblano chiles
4 sweet potatoes, peeled and cut into
½-inch sticks
Extra virgin olive oil
Freshly ground black pepper
12 soft white corn tortillas (or 24 if they
are thin, because you’ll want to double
them up)
Roasted Sweet Potato and Poblano Tacos with
Crispy Shallots and Cilantro Yogurt Sauce
These vegetarian tacos are a unanimous staff favorite here at Kalamazoo. The bright and
tangy flavor of the sauce balances the mellow sweetness of the roasted sweet potatoes.
Tender poblano offers an easygoing heat while crispy shallots deliver a welcome crunch.
Together with a warm tortilla fresh off the grill, these ingredients make a perfect combination.