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Pumpkin Sweet Potato Tacos with Chipotle Salsa

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Ingredients

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PUMPKIN SWEET POTATO FILLING:

  • 2 tablespoons olive oil
  • 1 1/2 cups sweet potato, diced
  • 3/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 1/2 cups diced cooking pumpkin (such as cheese pumpkin, hubbard squash or crookneck squash)
  • 1 teaspoon chile powder
  • 1/2 teaspoon cumin
  • salt, to taste
  • 3 cups kale, chopped

SALSA:

  • 2 plum tomatoes
  • 2 garlic cloves, unpeeled
  • 3 canned chipotle peppers
  • 3 dried guajillo chiles
  • kosher salt, to taste

FOR SERVING:

  • 4–6 corn tortillas, warmed
  • 1/2 cup Crema Mexicana mixed with a dash of cumin
  • 1/3 cup pepitas naturales or pumpkin seeds, toasted

Instructions

  1. FILLING: Saute onion and sweet potato in olive oil until onion begins to soften, about 3 minutes. Add garlic and cook 1 minute more. Add pumpkin and saute about 8 minutes, until pumpkin and sweet potato are soft. Mix in cumin, chile powder and salt. Add kale after scrunching it in your hand to soften it. Cook kale about 1 minute until just wilted.
  2. SALSA: Prepare dried guajillo chiles by simmering in a full pot of water (so that chiles are covered) for about 10 minutes or until they are soft. Roast tomatoes and garlic at 450°F in a glass pan lined with foil. Stir the tomatoes, remove the garlic when it has blackened, and continue to cook the tomatoes until they are soft and start to blacken, about 20 min. Add guajillo chiles, tomatoes, garlic, and chipotle peppers to blender and process until chopped but still chunky.

Find it online: https://wolffsapplehouse.com/pumpkin-sweet-potato-tacos/