I know that “Taco Tuesday” is a popular dinner plan… It is just a plan that doesn’t work with my kids’ after school schedule. 😦 We are trying to have “Soup Tuesday” because everyone has to eat at different times! So, the exciting new plan is to have “Taco Wednesday” – with enough time for my to execute my “Taco Tuesday” recipe from Rick Bayless. 😉 Great!
These are wonderful winter tacos featuring one of my favorite combinations- butternut squash and bacon. The tomatillo-chipotle sauce was an added bonus. (as was the arugula!) This recipe was adapted from RickBayless.com. I modified the plating, doubled the recipe, and increased the garlic. Yummy!
I’m sharing my “Taco Wednesday” dish at Fiesta Friday #105 this week! 😉 Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!
Yield: Serves 6
- 8 garlic cloves, unpeeled
- 6 to 8 medium (about 1 pound) tomatillos, husked, rinsed and cut in half across the equator
- 2 canned chipotle chiles en adobo, stemmed
- 1 small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups of chunks)
- 4 oz (5 thick strips) bacon, cut crosswise into 1/2-inch pieces
- 1/2 tsp coarse salt, more to taste
- 1/2 cup fresh goat cheese, crumbled
- Generous handful fresh watercress or wild arugula
- 12 to 16 corn tortillas
- Set a large (12-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.
- In a blender, combine the peeled garlic, tomatillos, stemmed chipotles and 2 cups water. Blend to a coarse puree. (I used a Vitamix.)
- Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 to 5 minutes. (I used a silicone steaming lid instead of plastic wrap.)
- Meanwhile, in a large (12-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes.
- Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer.
- Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 20 minutes.
- Taste and season with salt (it will need only about 1/2 teaspoon because of the bacon’s saltiness).
- Using a tortilla warmer, or a plate covered with plastic wrap, cover the tortillas with a damp paper towel. Warm the corn tortillas in a microwave for 1 minute.
- Top each tortilla with a generous sprinkling of arugula or watercress. Scoop the hot topping over the top and finish with a sprinkling of the goat cheese.
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This looks wonderful! I love butternut squash and bacon, and I love to watch the Rick Bayless cooking show on PBS. So inspiring!
Thank you! I need to be watching Rick Bayless! I was noting how many other recipes I have with squash and bacon or pancetta. Guess I love it too!! 🙂
Wow what an interesting take on tacos! That tomatillo chipotle sauce must be da’ bomb on that. And of course, anything with bacon in it is better. 🙂
These were seriously delicious. The goat cheese added a ton too. Wonderful flavors together!!
It’s funny you mention Taco Tuesdays as we just started that in our house. It’s amazing how kids get excited about anything that has a catchy name (and from the Lego movie) Well, you have given me another recipe to add to my list. Thanks Josette and happy FF!
I have another taco recipe ready for this week! 😉 Thanks for hosting the party! Happy Super Bowl & Happy FF! 🙂