Flavorful tacos featuring roasted butternut squash and Mexican chorizo. So many flavors come together to make an amazingly good meal.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 8
Ingredients
4cupsbutternut squashpeeled and cubed
1tspchili powder
1/4tspcumin
1clovegarlic
1tbspolive oil
3oz.raw Mexican chorizocasings removed
1mediumonionchopped
1cupfresh corn
1cup chicken stockunsalted
7 ozcangreen chilischopped
1/4 cupspanish or brown rice
86 inchtortillascorn or flour
1 cupquesadilla cheeseshredded
8wedgeslime
1/4cupfresh flat leaf parsleychopped
Instructions
Heat oven to 350 degrees. Line baking pan with parchment paper. Spread butternut squash on pan in one layer. Drizzle with olive oil, stir around to coat squash evenly. Cut top from one garlic bulb and add to pan with squash. Sprinkle chili powder and cumin over everything and bake for 20-25 mins. until squash is tender.
While squash is baking heat large saucepan over medium heat and add 1 tbsp olive oil olive and cook until onion is translucent. Add Chorizo to pan and cook for 6-8 mins crumbling chorizo as it cooks. Add chicken stock ,rice, chilies and fresh corn. Cook until rice is done and liquid is reduced. 15-20 mins. Stir in roasted garlic.
Heat tortillas in oven wrapped in foil or over a single stove top burner.
Layer each tortilla with chorizo mix, butternut squash, juice from 1 lime wedge, a sprinkle of cheese, and fresh parsley.