Ingredients with Measurements:
- 1 medium-sized calabaza (Mexican squash), peeled and diced
- 1/2 lb. chorizo, casing removed
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1/2 tsp. chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1/4 cup chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and crispy, about 5-7 minutes.
2. Remove the chorizo from the skillet and set aside. In the same skillet, add the diced calabaza and onion. Cook until the calabaza is tender and the onion is translucent, about 10-12 minutes.
3. Add the minced garlic, cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, until fragrant.
4. Add the cooked chorizo back to the skillet and stir to combine with the calabaza mixture.
5. Heat the tortillas in a dry skillet over medium-high heat until warmed through and slightly charred, about 1-2 minutes per side.
6. To assemble the tacos, spoon the calabaza and chorizo mixture onto each tortilla. Top with chopped cilantro and a squeeze of lime juice.
- Prep time: 15 minutes
- Cook time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- Acorn squash can be used instead of calabaza.
- Ground beef or turkey can be used instead of chorizo.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Top with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make sure to remove the casing from the chorizo before cooking.
- Use a wooden spoon to break up the chorizo into small pieces.
- Don't overcrowd the skillet when cooking the calabaza to ensure even cooking.
Storage instructions:
- Store leftover taco filling in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the taco filling in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and chopped cilantro for garnish.
Garnishes:
- Chopped cilantro
- Lime wedges
- Crumbled queso fresco or cotija cheese
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Grilled corn on the cob
- Cucumber and tomato salad
- Black bean and corn salad
Troubleshooting advice:
- If the calabaza is not cooking evenly, cover the skillet with a lid to trap the steam and help it cook faster.
Food safety advice:
- Make sure to cook the chorizo to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Tacos are a traditional Mexican dish that originated in the 18th century.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the tacos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican