Ingredients

The following ingredients have 4 Servings
  • 2 limes
  • 1/2 red onion
  • finely chopped
  • 2 garlic cloves
  • grated or finely chopped
  • 1 large or 2 small jalapeño peppers
  • seeded and finely chopped
  • Salt
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper sauce
  • Rach's go-to is Frank's RedHot
  • 3 plum or vine tomatoes
  • seeded and chopped
  • 2 avocados
  • pit removed and scooped from skin
  • A small handful of cilantro or parsley
  • chopped
  • 2 scallions
  • chopped
  • 1 small butternut squash
  • halved
  • peeled
  • seeded
  • and cut into bite-sized pieces
  • Olive oil spray
  • Salt and pepper
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1 tablespoon chili powder
  • 1 pound Mexican chorizo
  • 1 tablespoon olive oil or vegetable oil
  • 1 onion
  • finely chopped
  • 3 garlic cloves
  • chopped
  • 1 small mild red or green pepper or poblano pepper
  • seeded and chopped
  • 2 jalapeño or Fresno (milder) chili peppers or a combo
  • seeded and finely chopped
  • 12 blue corn stand-up hard taco shells
  • 1 1/2 cups shredded Pepper Jack cheese
  • 1 1/2 cups shredded smoked cheddar cheese
  • Thinly shredded red cabbage
  • Wedges of lime
  • Pickled sliced jalapeno pepper rings
  • Toasted and salted pepitas

Instruction

  • For the Pico-Guac, to a bowl, add the juice of 2 limes, the onion, garlic, and jalapeno peppers and let stand 5-10 minutes
  • Add cumin, cayenne sauce, tomatoes, avocados, cilantro or parsley and mash up, then adjust salt
  • Transfer to serving bowl and top with scallions
  • For squash, preheat oven to 450˚F and arrange the squash on a baking sheet and spray with oil
  • Season with salt, pepper, nutmeg, cinnamon and chili powder
  • Roast to tender and brown at edges, 25 minutes
  • Reduce heat to 325˚F
  • In a skillet over medium-high heat, brown and crumble the chorizo in olive or vegetable oil, then add onions, garlic and peppers and cook until onions are translucent
  • Add half a cup of water and let it absorb
  • Line the shells with cheeses and roast to toast, 5 minutes
  • Combine squash with chorizo and transfer to serving dish
  • Tacos: cheese-lined tacos filled with chorizo and squash, top with cabbage, lime, Pico-Guac, pickled jalapeno rings and pepitas
  • Serve with Spicy Vegetarian Refried Beans and Green Rice