Chipotle, Seitan and Sweet Potato Tacos | Oregonian Recipes

Ingredients

• 1 1/2 pounds sweet potatoes (the orange-fleshed variety often labeled "yams") scrubbed but unpeeled, diced into 1/2-inch chunks
• 3 tablespoons extra-virgin olive oil
• Salt
• 3/4 cup beer, preferably Mexican
• 2 cloves garlic, finely chopped
• 1 to 2 canned chipotles in adobo sauce, seeded and finely chopped
• 1 to 2 teaspoons chipotle adobo sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried ground cumin
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 2 8-ounce packages seitan, cut into 1/2-inch cubes (see note)
• Peanut or vegetable oil
• 6 high-quality corn tortillas
• Your favorite salsa
• Finely shredded cabbage
• Chopped fresh cilantro
• Chopped red onions
• Thinly sliced radishes
• Lime wedges
• Vegan sour cream, thinned with a squeeze or two of fresh lime juice