If you know a way to escape the gourd-iness around this time of year, can you please call/email me? There's something really nice about this change of season, but at a certain point you're done with the P'mkins and the Gourds. Thankfully, I'm not there yet, I'm pretty sure in a couple of weeks it'll be time to move on! But for the time being, Fall is awesome, and Pumpkins are guhreat! I love their candy like sweetness and soft texture, and they are a great way to add a touch of warmth to your day. Not too shabby for a stubby looking veg!

I've been dreaming about Pumpkin Chorizo Tacos for a few weeks now. I guess it all just added up pretty well in my head: sweet, spicy, acidic, smoky, Taco. Boom...done! I also made some fresh salsa verdé to go with the tacos and it really adds tons of flavor to an already complex yet delicate arrangement.

The flavors in this taco are familiar yet surprising. The tacos are smoked over fire, the Chorizo is bold, meaty and spicy and the subtle sweetness of the melt-in-your-mouth pumpkin comes together beautifully. And then the salsa freshens everything up with a smoky and acidic element. If you're a Taco lover, Fall doesn't get better than this!

Pumpkin & Chorizo Tacos with Homemade Salsa Verdé

Serves 4

Ingredients

4 cs/links fresh Chorizo sausage (not pre-made or pre-cooked)

4 cups Pumpkin (chopped small)

1 medium Onion

3 cloves Garlic

2 tbsp Mexican Oregano

1 tbsp Cumin powder

1 tbsp Coriander powder

1 tbsp smoked Paprika powder

3 tbsp Oil

8 Corn Tacos

Lime for serving

Cilantro for serving

Salsa Ingredients

10-12 Tomatillos (peeled, washed and dried)

1 Poblano pepper (washed and dried)

1 Jalapeño (remove seeds for less spicy)

1/2 large Onion

2 cloves Garlic

1 Lime (juiced)

1 cup fresh Cilantro

Salt to taste

Let's make the Salsa first:

Preheat your oven to broil for 10-15 minutes.

Peel and clean your Tomatillos, and wash and dry the Poblano

When the oven is ready, place the Tomatillos on a baking tray and broil them for around 5 to 6 minutes and turn them around, and broil for another 4 to 5 minutes. Remove when they're mushy and charred. Set aside to cool down. Roast the Poblano over direct fire on your stove. When it's completely charred, turn off stove and set aside to cool down.

When cool, peel off as much charred skin as you prefer from them Tomatillos. I recommend leaving in some burnt specks, as it adds a really nice smoky flavor. Do the same with the Poblano.

Toss all the salsa ingredients into a blender and puree well, making sure no chunks remain. Check for seasoning. Salsa is ready, transfer into a lidded container and place in fridge to cool.

Now we make the Taco fillings:

Chop the Pumpkin into small 1/2 inch pieces, and remove the casing from the Chorizo.

Heat a heavy bottom pan on medium-high heat and add 3 tbsp of oil. When the pan is hot, add chopped Garlic and sauteé for 15 seconds and add the chopped onion. Sautee for 3 minutes. When the onion starts to caramelize, add the chopped Pumpkin and sautee for 5 minutes. Add all the spices (Oregano, cumin, corriander, paprika) and toast the spices for 1 minute.

Add the Chorizo to the pan, breaking it up into small chunks as you toss it in. (trying to break up the sausage in the pan will inadvertently crush the Pumpkin into a mushy mess) Sautee this mix for 3 to 4 minutes.

When the sausage has crispened up on the edges, turn off the stove. Taco filling is done.

To serve, roast the tacos over direct fire for 30 seconds and layer in the filling and pile on the salsa we just made! Sprinkle some finely chopped Cilantro and squeeze a bit of lime and enjoy your trip to Fall Taco heaven!

You guys need to make this in a hurry! These were so good, me and my wife kept licking our fingers after dinner. They were spicy, sweet, sloppy! The salsa trickled down our hands as we devoured these. Talking about that salsa... sooo gooood and so worth it! Way better than the store bought option.

Give it a try :)

Love, hugs & Nomaste

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