These pumpkin taquitos are a unique fusion of fall flavors and the classic Mexican deep-fried dish. Topped with our award-winning Grand Cru® for a necessary cheesy bite.
By: Sarah Menanix, Snixy Kitchen
By: Sarah Menanix, Snixy Kitchen
Ingredients
- 1 1/4 cups toasted pepitas (pumpkin seeds), plus additional for garnish
- 4 cups boiling water
- 2 small jalapeño chiles, halved and seeded
- Kosher salt
- 3-4 tablespoons lime juice
- 3/4 cup water
- 1 sugar pumpkin or winter squash
- 3-4 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- Kosher salt and black pepper
- 4-6 cloves unpeeled garlic
- 1 teaspoon smoked paprika
- 1 (6-oz) block Roth Grand Cru® cheese, grated
- 1 medium yellow onion, halved vertically and sliced
- 12-16 warm tortillas
- 1/4 to 1/2 cup Mexican-style crema or sour cream
- 2 tablespoons lime juice
Method
- Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Place pepitas in a large bowl, and pour boiling water over. Set aside.
- Halve the pumpkin for filling, and drizzle cut sides with 1 tablespoon olive oil. Season liberally with salt and pepper. Place pumpkin halves cut-side-down on a lined baking sheet. Scatter garlic cloves and jalapeño chiles around the baking sheet. Roast 20 minutes.
- Remove garlic cloves and chiles from baking sheet. Set aside. Continue baking pumpkin for 25 more minutes until fork tender and soft. Remove from oven and set aside.
- To make the “crema:” drain reserved pepitas, and place in a food processor or high-speed blender. Add roasted chiles, salt, 3 to 4 tablespoons lime juice, and 3/4 cup water. Blend until smooth and viscous enough to drizzle. You can add up to 1/2 cup of additional water, if necessary, to thin.
- For the filling, heat 1 teaspoon olive oil in a large skillet over medium-low. Place a glass of water nearby. Add onions, and cook, stirring, until they begin to caramelize. Pour 2 to 3 tablespoons water in the skillet and deglaze, using spatula to scrape up brown bits at the bottom. Repeat this process until onions have thoroughly caramelized, at least 10 to 15 minutes. Remove from heat.
- Scoop cooled pumpkin from shells. Place in a medium bowl. Remove peels from reserved roasted garlic cloves. Mince and combine with pumpkin, then add smoked paprika and salt, to taste.
- Warm tortillas according to package directions. Fill each with 3 tablespoons pumpkin filling, 1 tablespoon reserved onions, and 1 to 2 tablespoons cheese. Roll tightly, and place in a dish that accommodates them snugly to keep them tight.
- Heat 2 to 3 tablespoons olive oil in a large skillet over medium-high. Fry in batches, about 2 to 3 minutes per side. Place on a serving dish.
- Mix crema or sour cream and 2 tablespoons lime juice. Add water by the teaspoon, if necessary, to thin.
- Serve taquitos drizzled with lime crema and sprinkled with toasted pepitas and more cheese, if desired.