Pumpkin & Chorizo Baked Taquitos
Roast pumpkin, spicy chorizo and cojita cheese are rolled into corn tortillas and baked to crispy perfection to create these delicious rolled tacos.
Taco Tuesday is getting a rolled and baked makeover this week. Some call them taquitos, some call them rolled tacos, I just call them good. Pumpkin and Chorizo Baked Taquitos are where it’s at this week!
This month has been nothing short of crazy. Between traveling, work, extra curricular activities, and being sick, this month has gone by in a bit of a blur. I’m still in denial that Halloween is in two days. Can you say under prepared? Yep, this mama is owning it big time this year. As I lay in bed last night, my wheels turning, thinking of how I promised myself that I’d slow down and yet here I am, running and the same pace (if not faster) than usual.
Because of the hectic month, dinner time has been a struggle. It’s usually the last thing on my mind after a long day of running around. All I can say is it’s a good thing my work happens to be making food because we’ve been living on leftovers. Monday’s blog post becomes Tuesday’s lunch and Wednesday’s dinner if I’m lucky. A home cooked dinner hasn’t hit our table in over a week. I promised things would change this week but then Monday decided to punch me in the face. So you know what? We had take out last night. Not the start to the week I was looking for but whatevs. We ate and that’s what mattered.
I’m not beating myself up (too hard) about it. Life is a constant ebb and flow. This just happened to be a busy few weeks. November is looking quieter for us (fingers crossed) so soon enough, I’ll get back to my homemaking groove. Until then, we’re rolling with it. And speaking of rolling with it, let’s get to the tacos- it’s why you’re here, after all! These are the goods. Seasonality at it’s best. Roast sugar pumpkin, spicy chorizo and cojita are rolled into corn tortillas before being baked. Topped with sour cream, these are perfect for a quick dinner or in my case lunch and breakfast. Made these yesterday and they doubled as lunch yesterday and breakfast today.
I wasn’t kidding about being underprepared for Halloween this year. Anyone have any quick, last minute ideas for a harried mountain mama??? Have a good one, everyone!! xoPrint
- 1 sugar pumpkin
- ground cumin
- brown sugar
- olive oil
- kosher salt
- 1/2 lb Mexican Chorizo
- 1/2 cup crumbled cotija cheese
- 8 corn tortillas
- olive oil cooking spray
- sour cream and cilantro for serving (optional)
- Preheat oven to 400F degrees.
- Cut pumpkin in half and scoop out all the seeds. Cut pumpkin into sixths and place on a baking sheet. Sprinkle flesh side of pumpkin with ground cumin, brown sugar and salt. Drizzle with a tablespoon of olive oil and then bake for 30-40 minutes until pumpkin is soft. Let pumpkin cool just enough to handle and then peel skin back from flesh, discarding skin, and transfer pumpkin flesh to a bowl and smash with the back of a fork.
- Meanwhile, brown chorizo in a sauté pan over medium heat until cooked all the way through and starting to brown. When chorizo is cooked drain well on paper towels to absorb excess grease. (You might need to do this twice.)
- Wet a few paper towels and ring out excess water. Wrap 4 corn tortillas in damp paper towels and microwave for 30 seconds to soften the tortillas and make them pliable when rolling. Moving quickly spread a couple tablespoons of pumpkin down the center of each tortilla. Top with a spoonful of crumbled chorizo. Top with a sprinkle of cojita cheese and roll as tight as you can. Place tortilla, seem side down, on a baking sheet covered in parchment. Repeat this process until you’ve rolled all the tacos.
- Give the top of the tacos a quick spray with olive oil cooking spray and then bake in a preheated oven for 20-25 minutes until crispy and the edges are starting to brown.
- Remove from oven and serve with sour cream and cilantro if desired.