Taco Tuesday on Mountain Mama Cooks

Roast pumpkin, spicy chorizo and cojita cheese are rolled into corn tortillas and baked to crispy perfection to create these delicious rolled tacos.

Pumpkin & Chorizo Baked Taquitos | mountainmamacooks.com

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!

Pumpkin & Chorizo Baked Taquitos | www.mountainmamacooks.com

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.

Pumpkin & Chorizo Baked Taquitos | mountainmamacooks.com

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.

Pumpkin & Chorizo Baked Taquitos | mountainmamacooks.com

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.

Pumpkin & Chorizo Baked Taquitos | mountainmamacooks.com

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!! xo

Pumpkin & Chorizo Baked Taquitos

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400F degrees.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Remove from oven and serve with sour cream and cilantro if desired.
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14 Responses to Pumpkin & Chorizo Baked Taquitos

  1. These look sooooo good! I really want to try them. And I totally know what you mean about not having the energy to cook lately. the holidays are upon us!!

  2. Heather says:

    I will literally be dreaming about these for days on end now – well, til Friday when I will have a chance to get some chorizo ;) Anyway, just eating is totally what matters – all the other stuff can wait!

  3. christin van dine says:

    Making these for dinner tonight!!

  4. Soooooo diggin’ these!

  5. I hear you! Life is so crazy! I feel like I am literally running through my day!
    But I gotta stop and make these or at least dream about them for a minute! They look and sound so good! I love chorizo and pumpkin and taquitos!

  6. Hey, look at that. It’s Wednesday and these Tuesday Tacos are still ringing my bell. Chorizo, pumpkin, I’m totally in for leftovers for the week.

  7. What a terrific use for pumpkin.

  8. These look so amazing! Thank you for sharing – can’t wait to try them.

  9. Heather says:

    Hello! Pumpkin is my favorite. Tried these tonight but the tortillas tore even when heated with a wet towel. Any recommendations? Used white corn tortillas. Maybe it is the dry Utah air?
    Also what size tortillas did you use? I could only find small 5 inch ones. Too much filling for that size. Taste delicious, but definitely need to figure out the tortilla situation.

  10. thomas cappiello says:

    I like this idea, looking for something to do with a couple little homegrown pumpkins. Wondering what you have access to as far as chorizo. I miss the local carniceria-made stuff in Calfiornia. Also, off-post topic, have any favorite NOLA places, I’m planning to go for the first time this winter.

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