- 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.