Thursday, December 6, 2012

Barbacoa Squash Tacos

Makes an absolutely delicious, unique and filling taco.

This could be called Barbacoa 'lite' due to only having 1 single
Adobe pepper left + a little juice.

Besides the Barbacoa Squash I have a base layer of Cashew Ricotta
On top I sprinkled Pumpkin Seeds with Smoky Chipotle
Place Raw Pumpkin Seeds in a hot skillet, add a little Liquid Smoke
plus Seasoned (Sweet) Rice vinegar.
Toast until popping and browned
MARUKAN ORANGE LABEL is the only Rice Vinegar will use.

Okay let's hit it:
Prepared stovetop in Grandma Mimi's Cast Iron skillet

Australian Blue Squash used
Make it even easier and pick up a package of prepared already diced squash
so many grocery stores carry.Not frozen.

3 C Squash, diced
1 Medium Yellow Onion
4 Garlic cloves,peeled
1/2 C Water

In a lightly oiled skillet heat a small amount of oil.
Saute Onion a minute, drop in Garlic, stir.
Add 2 tsp Cumin, pinch of Cayenne, Salt sprinkle + a squeeze of Lime
Heat and stir
Add Squash and stir into Onions and Garlic well.
Heat for another full minute.
Add water, cover, turn down heat to low simmer.

In a blender

1/3 C Apple Cider Vinegar
2 TBSP Lime Juice
1 TBSP Ancho Chili juice from can I suggest using this plus 2 Peppers
1 TBSP Olive Oil
2 tsp Dry Oregano
1 1/2 tsp White Pepper
1 tsp Sugar or Maple Syrup
2 tsp Ancho Chili powder-(IF NOT USING Ancho Chile )
SALT to taste- I used 1 1/2 tsp

Taste sauce for acid and salt balance.

Pour over Squash in skillet, stir and simmer to hot with lid off.
Another choice is to finish off in a hot oven,uncovered, to piping hot.

When I serve this as a side dish I added 1 TBSP skillet toasted Coconut shreds
Use Orange Juice instead of water in squash saute
That takes it Caribbean!

Tortilla's were heated to warm in a skillet first for pliability
My most favorite tortilla from Sabina's down the street


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