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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Posted in Pork, Quick, Recipes, Tacos
Tags: arugula, bacon, butternut squash, chipotle, chipotle chiles, corn tortillas, dinner, Fiesta Friday, goat cheese, Mexican, pork, Rick Bayless, squash, Tacos, watercress, winter squash
I have been desperate to use Harissa. I am not sure if that one ingredient made this soup so delicious…. but it was the best butternut squash soup I have ever made or eaten. The recipe calls for an aged goat cheese but the author also suggested using Gouda if the other was unavailable. I used a goat milk Gouda cheese (perfect!); the cheese gave the soup an amazing flavor but was not overpowering. This recipe was adapted from Food and Wine, contributed by Paula Wolfert. We ate it with popovers and green salad. YUM!
For the La Kama Spice Blend: (use extra on roasted vegetables)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground white or freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cubeb pepper (optional)
- 1/8 teaspoon freshly grated nutmeg
For the Soup:
- 1 medium onion, coarsely chopped
- 1 1/2 tablespoons extra-virgin olive oil
- Coarse salt
- 2 pounds butternut, kabocha or calabaza squash—peeled, seeded and cut into 1 1/2-inch cubes
- 2 tablespoons tomato paste
- 4 cups water
- 1/2 cup crème fraîche or heavy cream
- 1/4 pound aged goat cheese, shredded (I used goat milk Gouda)
- Freshly ground black pepper
- Make the Spice Blend: In a small bowl, combine all of the ingredients. Store in an airtight container.
- In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a round of parchment paper and the lid and cook for 20 minutes.
- Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
- Working in batches, puree the soup in a blender (I use an immersion blender in the pot.); add the crème fraîche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.
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Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: butternut squash, creme fraiche, dinner, ginger, goat cheese, gouda, harissa, kabocha squash, moroccan, soup, turmeric, vegetarian