Tuesday, October 21, 2014

Harvest Tacos

We love fall. The weather, the food, the sports, everything. It is the time of year when you start to break out the comfort food again, and with those delicious savory flavors there is usually a heavy, filling meal. These tacos will give you a ton of fall flavor without feeling overly heavy, which is an awesome way to start off the season.

Harvest Tacos 

Corn tortillas
Chipotle Mayo
Roasted Carnival Squash (butternut or acorn works well too)
Avocado (sliced into cubes)
Fajita style onions
Pancetta (cut into 1/2" cubes and pan fried until crispy)
Shreded queso

To prepare squash:

  1. Cut squash in half length ways, scoop out seeds (reserve for roasted seeds!) then cut into 1/2" slices. 
  2. Lightly coat squash with olive oil and season with a dusting of paprika, chili powder, garlic powder, cayenne pepper powder and chipotle chili pepper powder.
  3. Arrange squash slices on a baking sheet in a single layer.
  4. Bake at 400 until soft and lightly browned, flipping half way through.
  5. Remove skin from squash once cooked 

To prepare chipotle mayo:

  1. Mix together roughly three tablespoons of mayonnaise with one one chopped chipotle pepper (in adobo sauce) with seeds. 
  2. Sprinkle with roughly 1/2 teaspoon of chipotle chili pepper powder
  3. Add roughly 1 tablespoon of adobo sauce. 
  4. Adjust to taste. 

Toast your corn tortillas in a dry cast iron pan prior to assembly.

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