Chorizo Pumpkin Taquitos with Sage Crema
When autumn arrives, the masses crave everything pumpkin, from pumpkin-spiced coffee drinks, to pies, cakes, muffins, and scones. While all of the sweet pumpkin goodness is amazing in its own right, I love finding other ways to use the fall squash. The recipe I have for you today is indeed a pumpkin dish, but I use it in a savory application, combining a classic Mexican appetizer, the taquito, with a traditional American Holiday flavor profile of pumpkin and sage.
The pumpkin not only lends its subtle earthiness to the smoky spice of the Cacique Soy Chorizo, but also aids in keeping its crumbly texture together, making frying the taquitos easier. If you are not vegetarian, you can also make it with beef or pork chorizo as well. Adding cinnamon to the filling brings out the subtle, sweet notes present in the chorizo, reminding you that we are indeed in the Holiday Season. The filling comes together quickly, so you can get these rolled up, fried, and on the table in no time.
To balance the spice, we have Cacique Crema Mexicana mixed with fresh sage as a wink and a nod to the classic, savory pumpkin/sage flavor profile. Fresh lime juice adds some brightness to the sauce, while the sage contributes a hint of herbaceous-ness and color. I love that you can add anything you want to the crema to suit whatever you are making. The cooling tang of this crema pairs perfectly with the hot and spicy filling.
Chorizo Pumpkin Taquitos aim to satisfy your every fall craving in a delightfully crunchy, pumpkin-y, spicy appetizer! I find that a perfect appetizer is one that can be picked up and eaten with ease. Your guests can pick this up, dunk, and go, while continuing to socialize before the big meal.
WHAT YOU NEED
- 1 cup vegetable oil
- 1 tablespoon Extra Virgin Olive Oil
- ½ cup red onion, diced
- 2 teaspoons fresh garlic, finely chopped
- 1 package Cacique Beef, Pork, or Soy Chorizo
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup canned pumpkin puree
- 20 taqueria-style mini tortillas, about 4 inches in diameter
- FOR THE SAUCE:
- 1 cup Cacique Crema Mexicana
- 1/4 teaspoon salt (more to taste if desired)
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons fresh lime juice
HOW TO MAKE IT
- Heat a small 8-inch rimmed skillet over medium heat with the vegetable oil. For this, I use an 8-inch cast iron skillet. While that heats up, heat a large skillet over medium heat, and add the olive oil and onion. Sauté for 5-7 minutes, or until the onions become translucent. Add in the garlic and cook for a minute more. Add Cacique Soy Chorizo to the skillet, and break it up, blending with the onion mixture. Cook for 2 minutes, or until it comes up to temperature, then add in the cinnamon, salt, and pumpkin puree, mixing well. Cook for 2 minutes longer, and remove from heat. Set aside.
- Allow the soy mixture to cool while you prepare your tortillas. Your 8-inch skillet with vegetable oil should be hot by now. Using tongs, give each small tortilla a dunk in the oil for about 3 seconds per side. Remove to a paper towel lined plate, using more paper towels to separate each layer of tortillas to remove the excess oil. We want to infuse the tortillas with a fat, so they become more pliable, and won't break while rolling. They should not brown at this stage.
- Use one tablespoon of filling, and spread it over a tortilla in a layer, keeping a ½ inch border. Roll the tortilla, secure with toothpicks, and repeat with the remaining tortillas until all of the filling is gone. Using tongs, place the taquitos carefully in the skillet, seam side down. Allow the taquito to fry on the seam side for 15 - 45 seconds, or until golden brown, crunchy, and has a good seal. Flip over, and cook for 15 - 45 seconds more, until golden brown. Reserve to a plate, freshly lined with paper towels. Repeat in batches until all taquitos are fried. Serve with the sage lime dipping sauce.
- FOR THE SAUCE: Mix all the sauce ingredients in a small bowl. Cover and refrigerate until ready to use, and up to a day before hand. The more it sits, the more the flavors will marry.
