Name: Crispy Pumpkin & Potato Taquitos with Mole
Prep time: 1 h
Total time: 1 h
Yield: 4-6
Cuisine: Latin / Mexican
Ingredients: 2 tbsp peanuts; 2 tbsp pepita pepitas; 2 tbsp sesame seeds; 1 1/2 tbsp neutral cooking oil; 2 garlic cloves, whole; 1/2 yellow or white onion; 1 tomato, halved; 2 chiles guajillo, stemmed and deveined; 1 chile ancho, stemmed and deveined; 1-2 chiles de árbol, stemmed and deveined; 1 1/2 cup of vegetable stock; 1/2 Mexican chocolate disc; 1 Loisa Organic Bay Leaves; 1/4 tsp Loisa Organic Ground Cinnamon; 1/4 tsp Loisa Organic Ground Cumin; Loisa Sal Marina to taste; Loisa Organic Ground Black Pepper, to taste; 1 1/2 cup fresh pumpkin, peeled and chopped, or 1 15 oz. can of pumpkin puree; 3-4 brown russet potatoes, peeled and chopped; 1/4 tsp Loisa Organic Ground Cumin; 3 tsp Loisa Sofrito; 1 tsp Loisa Organic Adobo; 1/4 tsp Loisa Organic Garlic Powder; Loisa Sal Marina, to taste; Loisa Organic Ground Black Pepper, to taste; 20 corn tortillas; 3/4 cup neutral high heat oil like avocado oil; Crumbled queso fresco; Crema; Freshly chopped cilantro

#Adobo #recipes #sofrito #vegetarian

Pumpkin & Potato Taquitos in Mole Sauce

Our pumpkin celebration continues this week with a recipe from Stephanie Alvarado of @thisisavocado_! We love to see the mezcla of Latin influence in this dish, for a delicious bite that’s both sweet and savory.

Oct 28, 2021

By Stephanie Alvarado | @thisisavocado_

Our pumpkin celebration continues this week with a recipe from Stephanie Alvarado of @thisisavocado_, and just in time for Dia de Los Muertos! These pumpkin & potato taquitos in a rich chocolate mole sauce are so good it’s almost sinful. We love to see the mezcla of Latin influence in this dish – our Sofrito and Adobo meet classic Mexican flavors for a delicious bite that’s both sweet and savory. Plus, swap the chocolate, crema, and queso fresco for plant-based alternatives and this recipe becomes 100% vegan.

Crispy Pumpkin & Potato Taquitos with Mole

Rated 4.5 stars by 2 users

Cuisine

Latin / Mexican

Servings

4-6

Prep Time

60 minutes

Ingredients

Mole Sauce

2 tbsp peanuts
2 tbsp pepita pepitas
2 tbsp sesame seeds
1 1/2 tbsp neutral cooking oil
2 garlic cloves, whole
1/2 yellow or white onion
1 tomato, halved
2 chiles guajillo, stemmed and deveined
1 chile ancho, stemmed and deveined
1-2 chiles de árbol, stemmed and deveined
1 1/2 cup of vegetable stock
1/2 Mexican chocolate disc
1 Loisa Organic Bay Leaves
1/4 tsp Loisa Organic Ground Cinnamon
1/4 tsp Loisa Organic Ground Cumin
Loisa Sal Marina to taste
Loisa Organic Ground Black Pepper, to taste

Pumpkin & Potato Taquitos

1 1/2 cup fresh pumpkin, peeled and chopped, or 1 15 oz. can of pumpkin puree
3-4 brown russet potatoes, peeled and chopped
1/4 tsp Loisa Organic Ground Cumin
3 tsp Loisa Sofrito
1 tsp Loisa Organic Adobo
1/4 tsp Loisa Organic Garlic Powder
Loisa Sal Marina, to taste
Loisa Organic Ground Black Pepper, to taste
20 corn tortillas
3/4 cup neutral high heat oil like avocado oil

To Garnish

Crumbled queso fresco
Crema
Freshly chopped cilantro

Directions

Mole Sauce

Dry roast the pepitas and peanuts in a medium-sized saucepan over medium heat for about 2 minutes while stirring them occasionally.
Then add the sesame seeds and toast for an additional minute while stirring constantly, ensuring they do not burn. Remove from the pan and set aside.
In the same pan fry the onion, garlic and tomato in 1 tbsp of oil over medium heat for about 5-6 minutes on each side, then set aside.
Next fry the dried chilies in the remaining 1/2 tbsp of oil for about 4 minutes, moving them constantly and being careful not to burn them. Then set these aside as well.
Add all the dry, roasted, and fried ingredients to a blender, along with the vegetable stock, and blend until completely smooth (at least 1 minute).
Pour blended mixture into a sauce pan over medium-high heat and add the Mexican chocolate. Stir and cook this through until disc is fully dissolved.
Once this reaches a boil lower to a simmer, stir in the remaining mole ingredients and allow this to gently simmer for 10 minutes while stirring occasionally, then set aside.

Pumpkin & Potato Taquitos

While your mole simmers, get started on the taquitos. Boil the potatoes and pumpkin (if you’re using fresh pumpkin) in heavily salted water until fork tender, about 22-25 minutes.
Drain the water from the pot and lightly smash the potatoes and pumpkin - you’ll want to leave a little bit of texture to this mash. If you’re using canned pumpkin puree you’ll want to add this to the pot now!
Return the pot to the stove over medium heat and stir in the cumin, Sofrito, Adobo seasoning and garlic powder. Then add salt and pepper to taste. Once the pumpkin/potato mixture is warmed through, remove from the heat and set aside.
Next warm through the tortillas in a sauce pan over medium heat just until they are pliable.
To assemble, spread about 2 tbsp of the pumpkin/potato mixture along one side of each tortilla, then tightly roll the tortilla over the mixture in the opposite direction until you have a taquito. Repeat until all taquitos are assembled.
Now heat the 3/4 c of oil to 350 degrees or until bubbles form if a wooden spoon or chopstick is dipped into the oil. Then carefully drop in about 4-5 taquitos at a time, ensuring not to overcrowd the pan.
Fry the taquitos for about 3-4 minutes on each side or just until they begin to get some slight color, then remove them from the pan and lay them on a paper towel-lined plate. Repeat this step until all the taquitos are fried.
When ready to serve, add a little bit of the mole sauce on the bottom of the plate, then lay out a few taquitos, add a little more mole sauce over them and garnish with crema, queso fresco and freshly chopped cilantro. Enjoy!