Tacos: Their Origins
Who invented the taco exactly? There’s still some mystery surrounding the taco! A professor who has done extensive research on the subject believes that tacos may have been invented by Mexican Mexican silver miners maCenturyinvented tacosminersn Mexico, and Mexican immigrants introduced them to the US during the 19th century. Centuryhese Tacos
These tacos are inspired by my love of fall and winter vegetables, especially butternut squash. Some vegetarian dishes are easy to butternut squash, and Takashi takes 30 minutes to prepare. What’s there not to like?
The main ingredients are butternut squash, roasted and spiced, and portobello mushroom sauteed in a saucy sauce. The black beans are optional, but they add a boost of fiber and protein.
Let’s talk sauce.
Adobo was originally used in Spain as a preservative and marinade. The sauce is believed to have been introduced by Spanish explorers in Mexico and was enthusiastically adopted into Mexican food.
This sauce was adapted from a chilaquile that I made a long time ago. Since then, I have adapted it into my Enchilada Sauce.
This dish is smoky and hearty. It’s perfectly spiced, and it marries the flavors of squash and mushrooms together beautifully.
You can serve these to your guests or feed them to your family when they’re craving an alternative to classic tacos.
Ingredients
SQUASH + BEANS
- 3 cups of cubed butternut squash
- Use one tablespoon grape seed oil or coconut oil melted
- Each pinch contains one pinch of sea salt, cinnamon powder, cumin powder, and chili powder
- One 15-oz black bean can (drained and warmed in the oven)
ADOBO SAUCE
- Grape seed oil, avocado, or coconut oil 1 Tbsp
- 1/4 cup diced White Onion
- Three cloves of garlic, minced (each clove yields 1 1/2 Tbsp).
- One 15-ounce can of tomato sauce.
- The original recipe calls for 1 tsp of adobo, but you can add more to your taste.
- Half a cup of water
- 1/2 tsp cumin + chili powder
- 1-2 Tbsp coconut sugar (or sub maple syrup)
Mushrooms
- 5 Portobello Mushrooms (stems cut off and sliced into 1/2-inch slices)
- Use one tablespoon grape seed oil or coconut oil melted
SERVICE
- Twelve small white or yellow corn tacos warmed in the microwave or an oven.
- Fresh chopped cilantro (optional)
- Freshly chopped red onion ( Optional
Instructions
- Preheat oven to 375°F (190°C). Add butternut squash cubes to a baking tray, drizzle with oil and sprinkle the spices. Mix well, and bake for 15 to 20 minutes or until tender.
- Add the beans to a small pan over medium heat. Cook until they are bubbling, then turn heat off and cover to keep warm.
- Prepare the sauce in the meantime. Heat a large skillet over medium heat. Add oil, garlic, and onion once the skillet is hot. Stir frequently and cook until translucent and soft, about 4-5 minutes.
- Add tomato sauce, diced pepper chipotle, adobo, water, cumin and chili powder. Stir well and simmer for five minutes.
- Pour a smooth, completely smooth sauce, and transfer the sauce to a blender. Add more adobo for heat or water to thin. Or add coconut sugar for sweetness. Set aside.
- When the butternut squash has almost finished roasting, place a large skillet on medium heat. Add 1 Tbsp of oil (amount according to original recipe // adjust if changing batch size). Sautee for 3-4 minutes or until softened. Add 1/4 cup (60g) of Adobo Sauce. (Amount is as written in the original recipe // adjust for changes to batch size). Stir to combine, and continue cooking for another 2-3 minutes. Remove from heat, and then set aside.
- Add the cooked butternut squash, black beans, and 1/4 cup of Adobo Sauce to a bowl. (Amounts, as written in original recipe //, adjust for changes in batch size). Stir t, together and set aside.
- Warm tortillas by placing them in an oven that is still warm for 2-3 minutes. Or, wrap the tortillas in a towel and heat in the microwave for 45 second to soften.
- Divide toppings among warmed tortillas and garnish with extra sauce (you will have leftovers*), diced onion, and fresh cilantro. Tacos taste best when they are made fresh, especially with mushrooms. The fillings can be kept in the fridge for up to 2 days. The sauce can be stored in the refrigerator for one. The saucer froze for one month.
