Bean and Butternut Tacos with Green Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Salsa:
8 ounces tomatillos
2 cloves garlic, unpeeled
1 jalapeño pepper
1/4 cup white onion, sliced
1/2 cup avocado, diced
3 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
Freshly ground pepper to taste
For Tacos:
4 cups butternut squash, peeled and 1/2-inch diced
4 small dried red chilis
2 cloves garlic, unpeeled, smashed and left whole
1 tablespoon extra virgin olive oil
3/4 teaspoon dried oregano, preferably Mexican, divided
1/2 teaspoon salt, divided
1/4 teaspoon cumin seeds
1/2 teaspoon ground toasted cumin seeds, divided*
2 cups cooked pinto beans, drained**
1/2 teaspoon chili powder
Freshly ground pepper to tate
8 (6-inch) corn tortillas
1/2 cup fresh cilantro leaves
1/2 cup red or green cabbage, finely shredded and chopped
8 teaspoons queso fresco or feta cheese, crumbled
Note: Queso fresco, also known as queso bianco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets. For the best flavor, use fresh, good-quality chili powder and Mexican Oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural foods stores.
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Directions: |
Directions:To prepare salsa:
Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
Toast garlic cloves, jalapeño and onion in a dry, medium skillet over medium heat, turning occasionally until browned, fragrant and soft, 5 to 7 minutes. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
To prepare tacos:
Preheat oven to 400º. Put squash in a medium bowl and using kitchen shears, finely snip chilies to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage 1/2 cup of the salsa and cheese. (Leftover salsa can be refrigerated for up to 2 days.)
*Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
**See pinto beans recipe as a separate entry |
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Number Of
Servings: |
Number Of
Servings:4 servings of 2 tacos each |
Personal
Notes: |
Personal
Notes: Made this for the McCandlesses, Zimmermans and James Juarez - everyone loved it!!!
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