Chorizo and Sweet Potato Enchiladas with Salsa Verde Guacamole and Chipotle Crema

Ingredients

• 1 pound large tomatillos (4 to 5), husks removed, rinsed well
• 3 cloves garlic
• 1 small yellow onion, skin and root intact, quartered
• 1 poblano chile, stemmed and seeded
• 1 jalapeño, stemmed and seeded
• Kosher salt
• 2/3 cup fresh cilantro leaves
• 1 teaspoon agave, plus more if needed
• Juice of 2 limes
• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 pound ground chorizo
• 8 ounces Oaxaca cheese or mozzarella, grated
• 1 cup vegetable oil
• 12 corn tortillas
• Cotija cheese, for garnish
• Fresh radishes, cut into thin matchsticks, for garnish
• Fresh cilantro, for garnish
• 2 avocados, pitted
• 1 lime, juiced
• Kosher salt
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1/2 jalapeño, minced
• 1 cup Mexican crema
• 1 tablespoon chipotle in adobo sauce
• 1 teaspoon agave

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