When you start to think about the warm, welcoming fall dinners you can prepare this season, the first meals that come to mind are probably pot roast or a hearty stew. This year, mix up your autumnal dinners by making a classic Mexican dish: tacos. About 71% of American households use Mexican ingredients and classic Mexican foods, but they are not limited to light summer dishes. Find out how to incorporate fall flavors into this simple dish, and into your favorite tequila-based drink.
Spiced Pork Tacos With Butternut Squash
This tasty recipe preserves the best of Mexican spices and flavors while bringing in the classically autumnal squash. The recipe below while make three servings in about 40 minutes.
- Ground Pork, 10 ounces
- Two Scallions
- One Butternut Squash
- One Lime
- One Red Onion
- Green Cabbage, half a pound
- Grated Cotija Cheese, three tablespoons
- Sugar, two teaspoons
- Mexican Crema, one-fourth cup
- Mexican Spice Blend (Ancho chile powder, smoked paprika, garlic powder, ground cumin, and dried Mexican oregano), one tablespoon
- Preparing and roasting the veggies
For the squash, halve it lengthwise. Use a spoon to scoop out and discard the pulp and seeds. Cut the two halves crosswise in pieces about half an inch thick. For the onion, peel it and then cut it crosswise into rounds about half and inch thick. Place the both onto a sheet pan and drizzle with olive oil, then season with salt and pepper. Coat the other sides, then stick them in the oven to roast. Roast for about 25 minutes, flipping them halfway through, so they are lightly browned and tender.
- Making the slaw
Cut out and discard the cabbage core. Slice the leaves thinly. Then, cut off and discard the root ends of the scallions and thinly slice them to separate the white bottoms and green tops. Quarter the lime. Combine the cabbage, white bottoms of the scallions, sugar, crema, juice from two lime wedges, and a drizzle of olive oil in a large bowl. Season with salt and pepper, then set aside to marinate for at least 10 minutes.
- Cooking the pork
As the slaw marinates, cook the ground pork in a medium pan, seasoning with salt and pepper. Cook for four to six minutes. Add all but a pinch of the spice blend and stir and cook until fragrant. Add half a cup of water and cook until the water has cooked off.
- Warming the tortillas
Tightly wrap a stack of tortillas in aluminum foil. Place on the oven rack and warm for five to seven minutes. Carefully unwrap right before serving.
- Assembling the tacos
Divvy up the slaw, cooked pork, and separated rings of the onions among the tortillas. Top the roasted squash with the cheese, green scallion tops, remaining spice blend, and juice of the remaining lime wedges. Serve the tacos and the sides together and enjoy!
The best pairing for Mexican food is a refreshing margarita, and it is surprisingly easy to make this drink fall-themed as well. To bring autumn into your favorite summer drink, try an apple cinnamon margarita. This uses apple flavor as its core and is topped with an apple slice and cinnamon stick. You can also mix up margaritas with cranberries, ginger, and pomegranate for those fall flavors.