So my family and I are writing a cookbook. Like a real one, one with a kick ass New York publisher and all. Sometimes I find myself asking if its real. Why do we do that to ourselves so much? - Question reality when good things happen to us - It would so much better if we owned our wins, felt proud and chose to celebrate ourselves, rather than question ourselves. I think people call this ‘impostor syndrome’ and it is something I am currently working on. It’s a daily fight, but affirmations and journaling are helping tremendously.
This entire cookbook process has been life changing and I will be sharing more with all of you as the book is released. For now, I will leave you with this chipotle pipian recipe to accompany some roasted butternut squash this fall season to make yourself these fancy-ass tacos. I served these to my husband last week when I was working on the recipe. He said that they taste expensive and something you could find at these trendy taco shops. I will let you be the judge of that.
I hope you enjoy, there are countless versions of Pipian out there, this is one fun version I worked with in partnership with Tabasco. The recipe makes about 2 cups of Pipian so you will surely have left overs. Keep it and pour it over anything and everything throughout the week. Enjoy and please let me know if you decide to make them. Love seeing your versions on the gram!
For Chipotle Pipian
2 dried guajillo chiles
1 cups boiling water
4 tablespoons vegetable oil
1 small white onion, peeled and thickly sliced
3 cloves garlic, peeled
1 cup unsalted pumpkin seeds
1/4 cup sesame seeds
2 plum tomatoes (or heirloom), charred
1/4 teaspoon ground cinnamon
3 cloves, ground
3 allspice, ground
3 tablespoons TABASCO® Chipotle Sauce
1/4 cup chicken broth
1 teaspoon kosher salt
1 teaspoon light brown sugar
1 tablespoon apple cider vinegar
For Butternut Squash
1 3-4 pound butternut squash, peeled, cut into 1-inch cubes
1/2 cup unsalted butter, cut in small cubes
5 thyme sprigs
1 tbsp light brown sugar
2 tsp kosher salt
1 tsp tablespoon freshly ground pepper
10 corn tortillas, warmed
Baby greens, such as baby arugula, for garnish
Queso fresco, for garnish
Roasted pumpkin seeds, for garnish
For Chipotle Pipian
Remove the stems from guajillo chiles and discard seeds. Set a skillet over high heat and wait until skillet is hot, about 5 minutes. Add the chiles. Toast until they are darkened and fragrant, about 4 to 5 minutes.
Place them in a bowl, cover with 1 cup of boiling water, and set aside to soak, for about 15 minutes until they have softened. Using a slotted spoon, transfer chiles into a blender.
In a skillet, heat two tablespoons of vegetable oil. Fry onion and garlic until onion is translucent and garlic has browned. Remove onion and garlic, and transfer into same blender
In the same pan, add pumpkin seeds and stir constantly until seeds have popped and are lightly browned. Remove pumpkin seeds and add them to same blender. Add sesame seeds to the pan and fry slightly, stirring constantly until fragrant, about 2 minutes. Remove add to blender
In the blender, combine the chiles, cooked onion, garlic, pumpkin seeds, and sesame seeds. Add charred tomatoes, cinnamon, cloves, allspice, TABASCO® Chipotle Sauce, and chicken broth. Blend until smooth.
In the pan, heat up the remaining tablespoon of oil and pour in the blended mixture. Stir until boiling. Lower heat and add salt, sugar and vinegar. Cover and simmer for 5 minutes. Keep warm.
For Butternut Squash
Preheat oven at 425°F.
While the sauce is simmering, place the butternut squash on a sheet pan, and sprinkle butter, thyme, brown sugar, salt, and pepper. Roast for 20 minutes, checking halfway through to shake up the butter and sugar mixture. Once the squash becomes golden brown, set aside and discard thyme sprigs.
Spread the Pipian sauce on a tortilla. Place roasted squash on top, and garnish with baby greens, queso fresco, and any leftover roasted pumpkin seeds you may have.