Braised Butternut Tacos with Bacon

Calabaza Enchipotlada
Servings: 2to 3 as a main course or 8 tacos


  • 3 garlic cloves, unpeeled
  • 4medium (about 8 ounces)tomatillos, husked, rinsed and cut in half across the equator
  • 1 to 2canned chipotle chiles en adobo , stemmed
  • 1/2of a small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 3 cups of chunks)
  • 2 to 4ounces (2 to 4 thick strips) bacon, cut crosswise into 1/2-inch pieces
  • Salt
  • 1/2cup fresh goat cheese
  • Generoushandful fresh watercress or wild arugula
  • 8 warm corn tortillas


Set a large (10-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.

In a blender, combine the garlic, tomatillos, chipotles and 1 cup water. Blend to a coarse puree.

Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 minutes. Meanwhile, in a large (10-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 15 minutes. Taste and season with salt (it will need only about ¼ teaspoon because of the bacon’s saltiness).

Scoop into warm tortillas and finish with a generous sprinkling of the goat cheese and watercress.


  1. I can not wait till you post your Taco Tuesday recipe . I like your very different, flavorful, and above all simple tacos. I am now off to the store the get a butternut squash for our taco Tuesday dinner.

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