Sweet potato tacos

Active: 25 minutes; Sous vide cook time: 1 hour; Servings: 4 to 6

Sweet potatoes, peeled, cut into ½-inch dice (about 4 cups)	1 ½ pounds
Chipotle chiles in adobe, chopped	3 to 4
Cumin, ground	1 ½ teaspoons
Salt, kosher	1 teaspoon +
Canna-infused oil	1 tablespoon
Canola oil	1 tablespoon
Corn tortillas, 6-inch	12
Pepper, freshly ground
Lime juice	½ lime
Pickled red onions
Sour cream	½ cup
Cotija cheese, crumbled	½ cup
Cilantro, chopped	Garnish

1. Preheat your sous vide to 185°F. 
2. In a large bowl, toss together the potatoes, chiles, cumin, salt, and canna-infused oil until the potato pieces are evenly coated. 
3. To ensure you bag sinks, place 1 to 2 pounds of weight into a gallon-size freezer-safe ziplock bag. 
4. Add the potato mixture to the bag, and seal using the water displacement method. 
5. When the water has reached the target temperature, lower the bagged potatoes into the water bath and cook for 1 hour. The potatoes are ready if you can crush them through the bag with a firm pinch. 
6. Remove the bag from the water bath and transfer the potatoes to a plate, discarding the liquid; set aside. 
7. Heat a large cast-iron skillet over medium-high heat. 
8. When the pan is hot, working in batches, heat the tortillas by placing them directly into the skillet and then waiting until they begin to steam and blister, about 20 seconds. 
9. Flip them with tongs or a spatula, and cook the other side until they again begin to steam and blister, about 30 seconds. Depending on the size of your skillet, you can heat three to four tortillas at a time. 
10. After each batch is heated, transfer the tortillas to a plate and cover them with a kitchen towel or aluminum foil to keep warm. 
11. When all the tortillas have been heated, and with the pan still over medium-high heat, add the remaining canola oil to the skillet, and then add the potato mixture. The pieces do not need to fit in a single layer. 
12. Sauté, stirring occasionally with a wooden spoon, until charred and blackened on the edges, about 3 to 5 minutes. 
13. Remove from heat, season with salt and pepper, and them add the lime juice. 
14. To assemble the tacos, spread a small dollop of the sour cream onto the middle of each tortilla. 
15. Divide the potato mixture evenly among the tortillas. 
16. Top each taco with a sprinkle of cheese, cilantro, and pickled red onions. 
17. Arrange the tacos on individual plates and serve with additional lime wedges and hot sauce. 

Recipe warped from Sous Vide at Home by Lisa Q. Fetterman.