Mexican Feast: Chorizo and Squash Tacos Recipe

This was the final course in our Mexican Feast, it was probably one of my favourites, I served it with loads of homemade home grown tomato spicy salsa and cooling guacamole.

This is yet another recipe from Mexican Food Made Simple by Thomasina Miers, although I used butternut squash instead of onion squash  and used red onion instead of shallots as couldn’t find any.

Rich and delicious

Serves 2

Ingredients

• 1/2 packet soft corn or flour tortillas or soft tacos.
• 1 clove of garlic
• olive oil
• 1 red onion, sliced
• 1/2 a butternut squash, peeled and diced….you don’t have to peel it but the skin can be a bit chewy.
• 1 chilli of your choice, sliced
• 2 cooking chorizo, thickly sliced.
• 1 tablespoon chopped oregano.
• Salt and pepper
• Guacamole/sour cream/salsa/fresh coriander/pumpkin seeds to serve with

Method

1. Pre heat oven to 200 degrees C.
2. Smash the garlic with some salt and pepper, then mix with a couple of tablespoons of olive oil.
3. Toss the squash in the seasoned oil mix, sprinkle over your chilli and roast for 20 mins, until the squash is soft.
4. Heat a splash of oil in a frying pan and fry the chorizo and onion until the onion has softened.
5. Add the Oregano followed by the squash, remove from the heat, mix well and adjust the seasoning.
6. Serve in the tacos/tortillas with salsa and salad.