Inspired by the beloved street snack from the Mexican state of Sinaloa, these vegetarian vampiro tacos (warmed and crisped tortillas that get covered with melted cheese before being topped) swap out the classic carne asada for thin caramelized pieces of kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne pepper. Here the corn tortillas are topped with lots of Oaxaca cheese and cooked in a skillet until the edges become crisp and crackly\u2014think somewhere between a quesadilla and a tostada. The tacos are served with a bright cucumber pico de gallo made even zippier by a hearty dose of lime zest, giving it supercharged citrus flavor to balance the sweetness of the squash and the richness of the cheese.<\/p>\n
4 servings<\/p>\n
1<\/p>\n
3<\/p>\n
2<\/p>\n
1\u00bd<\/p>\n
1\u00bd<\/p>\n
1<\/p>\n
\u00bd<\/p>\n
1<\/p>\n
2<\/p>\n
1<\/p>\n
1\u20132<\/p>\n
1<\/p>\n
1\u00bd<\/p>\n
8<\/p>\n
12<\/p>\n
Preheat oven to 450\u00b0. Cut 1 small kabocha squash (about 1\u00bc lb.), halved, seeds removed<\/strong>, into 1\u00bd”-thick wedges, then slice crosswise into \u00bc”-thick pieces. Transfer to a large rimmed baking sheet. (If you can\u2019t fit squash in a single layer, use 2 baking sheets.) Drizzle 3 Tbsp. extra-virgin olive oil<\/strong> over and sprinkle with 2 tsp. smoked paprika<\/strong>, 1\u00bd tsp. Diamond Crystal or \u00be tsp. Morton kosher salt<\/strong>, 1\u00bd tsp. ground cumin<\/strong>, 1 tsp. ground coriander<\/strong>, and \u00bd tsp. cayenne pepper<\/strong>; toss to coat evenly. Spread out into a single layer. Roast squash, turning halfway through, until tender and golden brown, 22\u201327 minutes.<\/li>\n While the squash is roasting, cut 1 English hothouse cucumber<\/strong> in half lengthwise and scoop out seeds with a spoon; discard. Finely chop cucumber and place in a small bowl. Finely grate zest from 2 limes<\/strong> into bowl. Cut limes in half and squeeze in juice from 3 halves. Add 1 small red onion, finely chopped<\/strong>, 1\u20132 serrano chiles, finely chopped<\/strong>, depending on how hot your chiles are and your heat preference, 1 cup chopped cilantro<\/strong>, and 1\u00bd tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/strong> and mix to combine. Taste cucumber salsa and season with more salt if needed. Cut remaining \u00bd lime into wedges; set aside for serving.<\/p>\n Grate 8 oz. Oaxaca cheese<\/strong> on the large holes of a box grater. Heat a dry large nonstick skillet over medium. Arrange 4 or 5 pieces roasted squash in pan in a circle about the size of tortillas, then sprinkle 3 Tbsp. cheese over. Top with 1 of 12 small corn tortillas<\/strong> and gently press down on it. Build 1 or 2 more tacos in pan, depending on the size of you skillet. Lightly coat tortillas with nonstick vegetable oil<\/strong> spray and cook until cheese is melted and light golden around edges, 1\u00bd\u20132 minutes. Turn over and cook on other sides until tortillas start to crisp, 2\u20133 minutes. Transfer tacos to plates. Repeat process, working in batch of 2 or 3, to make 12 tacos total.<\/p>\n Serve tacos with cucumber salsa, crema mexicana or sour cream<\/strong>, and reserved lime wedges.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":" Inspired by the beloved street snack from the Mexican state of Sinaloa, these vegetarian vampiro tacos (warmed and crisped tortillas that get covered with melted cheese before being topped) swap out the classic carne asada for thin caramelized pieces of kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne pepper. Here the corn tortillas […]<\/p>\n","protected":false},"author":2,"featured_media":1444,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1443"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1443\/revisions"}],"predecessor-version":[{"id":5107,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1443\/revisions\/5107"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1444"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}SALSA AND ASSEMBLY<\/h3>\n
Step 2<\/h4>\n
Step 3<\/h4>\n
Step 4<\/h4>\n