In formal recipe blog tradition, I will now write 4 pages worth of back story before I let you see the recipe.
It all started when my ancestors in Mexico came into contact with Spanish explorers…
Just kidding.
About a month ago I saw a fake Taco Bell ad for pumpkin spice tacos and I thought to myself, that sounds gross, I think I’ll make them. So I texted Kasey (Mango Dunks Caviar) and we decided we would create the most extreme fall time tacos to satisfy your Taco Tuesday cravings.
The rest is history. I won’t waste any more of your time. Enjoy!
Pumpkin Spice Tacos
Course: MainCuisine: MexicanDifficulty: Medium4
servings1
hour25
minutes???
kcalIngredients:
- Corn Tortillas
Maseca (corn flour)
Hot water (salted)
All-purpose flour
Pumpkin puree
- Pico de Gallo
Onions
Jalapenos
Cilantro
Lime Juice
Pumpkin Spice
Sweet Potato
Cotija
- Pumpkin Cream Sauce
Butter
Sour Cream
Chicken Broth
Heavy Cream
Pumpkin Spice
Pumpkin Puree
Shredded Chicken
Directions
- Cook sweet potato until it’s soft enough to eat and firm enough to hold shape. Dice into cubes
- Dice pico de gallo ingredients and mix in bowl with diced sweet potato.
- Cook chicken using a combination of garlic, salt, pumpkin spice, pumpkin puree, and heavy cream. Once fully cooked, shred chicken with fork.
- Mix maseca, all-purpose flour, and pumpkin puree with hot salted water to a firm constistency. Let dough sit covered.
- Add butter, sour cream, chicken broth, and heavy cream to desired consistency and volume. Heat on medium to thicken. Add shredded chicken.
- Roll dough into a small ball in your hand, flatten with tortilla press or with the palms of your hands.
- Heat tortillas on stove until flexible and firm.
- Enjoy!
Recipe Video
Notes
- As you will see in the video we did not measure any ingredients but instead prepped to sight and taste. This is the way you should do it.
- Food always tastes better when paired with red wine, no matter what the food is. Don’t let anyone tell you otherwise.
