Roasted Pumpkin Taquitos With Salsa Verde, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Roasted Pumpkin Taquitos With Salsa Verde

Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Servings: 6 people
Celebrate the flavors of fall with these taquitos! Stop at the market tonight and pick up some pumpkin for this meatless recipe.

Are you in search of a tasty meatless option with Mexican flavors? This recipe for roasted pumpkin taquitos with salsa verde is just right! Roasted pumpkin combined with a few aromatics and just the right amount of spices. And any good taquito or flauta needs a tasty salsa.

A quick roasted salsa verde with poblano is the perfect garnish for these pumpkin taquitos. As the seasons change, I like to challenge myself with some new dishes using seasonal ingredients. Larger markets carry fresh pumpkin for cooking already sliced and ready to go. But, if you are up for a little challenge, purchase a whole pumpkin! There are many tasty recipes right here, on Hispanic Kitchen, using fresh pumpkin.

Ingredients

  • For Salsa
  • 1 pound tomatillos sliced in half
  • 1 large poblano pepper stem removed, seeded and sliced in half
  • 1/2 white onion sliced into thick rings, reserve other half
  • 2 jalapeños stems removed, sliced in half
  • handful cilantro
  • salt to taste
  • For Taquitos
  • 1 1/2 pounds fresh pumpkin diced
  • 1 red bell pepper sliced into thin strips
  • 1/2 white onion sliced into strips
  • 1 jalapeño seeds removed and julienned
  • olive oil
  • 1 teaspoon chile ancho powder
  • 1 teaspoon garlic powder
  • 1/3 teaspoon cumin
  • 1/3 teaspoon of chipotle powder
  • salt and pepper to taste
  • 1 cup Oaxaca cheese or string cheese, shredded
  • 12-16 corn tortillas
  • 2 cups oil for frying (canola or vegetable)
  • For Garnish
  • 1 cup Mexican crema or sour cream
  • cilantro chopped

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Directions

For the Salsa
  1. Preheat broiler on high for a few minutes. On a foil-lined baking sheet, lay the tomatillos, skin sides up, along with the poblano and jalapeños. Broil for 20 minutes or until the skin on the poblano blisters.
  2. Remove from oven. Peel skins from the poblano. Add all of the ingredients to the blender with cilantro and salt to taste. Pulse to blend until smooth, set aside. Remove from oven. Peel skins from the poblano. Add all of the ingredients to the blender with cilantro and salt to taste. Pulse to blend until smooth, set aside.
For the Taquitos
  1. Turn oven temperature to 400º F. On a foil-lined baking sheet, add the pumpkin, bell pepper, onion and jalapeño. Drizzle with olive oil and season with remaining dry spices listed. Toss to combine and spread out in an even layer. Roast in the oven for 30 minutes or until pumpkin is tender.Turn oven temperature to 400º F. On a foil-lined baking sheet, add the pumpkin, bell pepper, onion and jalapeño. Drizzle with olive oil and season with remaining dry spices listed. Toss to combine and spread out in an even layer. Roast in the oven for 30 minutes or until pumpkin is tender.
  2. Preheat 2 cups of oil in a skillet for 7-8 minutes at medium heat. While oil heats, warm the tortillas on a hot griddle for 25 seconds per side and place in foil paper. Preheat 2 cups of oil in a skillet for 7-8 minutes at medium heat. While oil heats, warm the tortillas on a hot griddle for 25 seconds per side and place in foil paper.
  3. Transfer pumpkin to a bowl. Mix in the cheese. Fill each tortilla with 2 tablespoons of pumpkin-cheese mix and roll as tight as you can. Secure with toothpick. Fry taquitos in batches. Drain, standing up into a bowl lined with paper towels. Garnish with salsa verde, crema and fresh cilantro.

Chef Notes

When preparing taquitos for frying, I suggest adding ingredients that are sliced into strips as opposed to diced. The smaller the cut, the more likely they will fall out of the taquitos while being fried. Queso fresco sliced into thin strips will hold up well to frying for a different cheese option.

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