Butternut Squash and Smokey Spanish Chorizo Tacos

​​Source: Susana Villasuso

This recipe was originally published on October 24, 2015 and has been modified and updated for our new website.

These tacos are great for a get together with friends!

Butternut Squash Smokey Chorizo Tacos

Yields: 10 Tacos


  • 10 soft corn tortillas

  • 1 butternut squash

  • 1/2 onion finely diced

  • 2 handfuls of fresh oregano

  • 1 tablespoon of ground chile ancho

  • 1 piece (8.8 ounces) of Spanish smokey chorizo

  • 2 cups of Greek yogurt

  • 1 garlic clove

  • 1 tablespoon 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

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Butternut Squash Preparation

  1. Cut your butternut squash into small cubes.

  2. Roughly chop 1 handful of oregano.

  3. Heat up a frying pan and add some olive oil.

  4. Add your diced onion and stir until blanched.

  5. Add your butternut squash, oregano and chile ancho. Stir and fry it for a bit.

  6. Add a pinch of kosher salt and black coarse pepper. Then add 1/2 cup of water and cover it with a lid.

  7. Let it finish cooking on low heat.

In the meantime, get your garlic-oregano crema ready. It’s very easy to make!

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Garlic-Oregano Crema Preparation

  1. Add these ingredients into a food processor: Greek yogurt, oregano, garlic clove, lime juice, 1 tablespoon of extra virgin olive oil, a bit of kosher salt and pepper, 1/2 cup of water (for better consistency).
  2. Mix it really well until it's all blended.
  3. Taste to make sure it is seasoned well.
  4. Then cover it with saran wrap and keep it in your fridge until you make your tacos. 

Pickle Salad Preparation

  1. Cut your radish in fine julienne.

  2. Thinly slice your shallots and red jalapeño.

  3. Add the radish and shallots to a bowl.

  4. Add in the apple cider vinegar, olive oil, and a pinch of kosher salt and black pepper.

  5. Mix this with a spoon and taste. 

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  1. Cut your chorizo in discs and fry on a medium pan until crispy.
  2. Place the chorizo on a kitchen towel to absorb the extra oil.
  3. 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).
  4. 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 pickle salad on top.
  5. Lastly, add a touch of kosher salt and enjoy. 

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About the Author

Susana Villasuso

Susana Villasuso is a chef, recipe developer, and mother from San Luis Potosi. She currently lives in London and focuses on developing Mexican recipes using fresh local ingredients with a simple approach.

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