Butternut Squash and Smokey Spanish Chorizo Tacos
Butternut Squash Smokey Chorizo Tacos
Makes 10 Tacos
- 10 soft corn tortillas
- 1 butternut squash
- 1/2 onion finely diced
- 2 handfuls of fresh oregano
- 1 tbsp of ground chili ancho
- 1 piece of Spanish smokey chorizo 500 gms
- 2 cups of Greek yogurt
- 1 garlic clove
- 1 tbsp of extra virgin olive oil
- 1/2 lime juice
- 1-2 rainbow radish or any radish in season
- 1 red jalapeño
- 1 pink shallot thinly sliced
- 1/2 cup Apple cider vinegar
- kosher salt and pepper
First thing is to cut your butternut squash into small cubes, roughly chop 1 handful of oregano, heat up a frying pan and add some olive oil.
Once this is ready, add your diced onion and stir until blanched. Then add your butternut squash, oregano and chili ancho. Stir and fry it for a bit, add a pinch of kosher salt and black coarse pepper. Then add 1/2 cup of water and cover it with a lid. Let it finish cooking on low heat.
In the meantime, get your garlic-oregano crema ready. This is so easy to make. Add these ingredients into a food processor: Greek yogurt, oregano, garlic clove, lime juice, 1 tbsp of extra virgin olive oil, a bit of kosher salt and pepper, add 1/2 cup of water for better consistency. Mix it really well until it's all blended in and taste to make sure it is seasoned well. Then cover it with cling film or saran wrap and keep it in your fridge until you make your tacos.
Quick Pickle Salad
Cut your radish in fine julienne, thinly slice your shallots and red jalapeño, and add it all to a bowl. Add in the apple cider vinegar, olive oil, and a pinch of kosher salt and black pepper. Mix this with a spoon and taste.
Cut your chorizo in discs and fry on a medium pan until crispy. Place the chorizo on a kitchen towel to absorb the extra oil. Warm up your tortillas on a pan or directly on the fire (this creates the char effect which not only makes them look good but gives the taco an extra special flavor). Place your tortillas on a plate, add the butternut squash filling, a few pieces of crispy chorizo, a drizzle of your garlic-oregano crema and the quick pickle salad on top, a touch of kosher salt and enjoy.
These tacos are great for a get together with friends.