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Sweet Potato-Caramelized Onion Taquitos

Name: Sweet Potato-Caramelized Onion Taquitos
Prep time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 medium sweet onion (like Walla Walla or Vidalia), thinly sliced; 1/2 tsp salt; 1 cup cooked, smashed sweet potato; 1/2 tsp ground cumin; 1/2 tsp Mexican oregano; 12 corn tortillas; Cooking spray (preferably olive oil); 1 chipotle chile (in adobo); 2 ancho chiles (dried poblanos); 2 dried pasilla peppers (chiles negros); 2 cups vegetable stock (or chicken stock); 1 clove garlic; 1/2 tsp cumin seeds; 1 bay leaf; 1/4 cup pumpkin seeds; 2 tbsp raisins; 2 squares bittersweet (70% cacao) chocolate; 1/4 tsp cinnamon; 1/2 tsp salt; Cracked black pepper

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Prep 30 min
Total 45 min
Servings 12

These easy taquitos are filled with sweet potato and caramelized onions, seasoned with cumin and a pinch of cinnamon. The spicy-sweet mole is thickened with pumpkin seeds instead of bread.

By Voodoo Lily

Updated August 4, 2016

Ingredients

For the Taquitos

1 tbsp olive oil
1 medium sweet onion (like Walla Walla or Vidalia), thinly sliced
1/2 tsp salt
1 cup cooked, smashed sweet potato
1/2 tsp ground cumin
1/2 tsp Mexican oregano
12 corn tortillas
Cooking spray (preferably olive oil)

For the Mole

1 chipotle chile (in adobo)
2 ancho chiles (dried poblanos)
2 dried pasilla peppers (chiles negros)
2 cups vegetable stock (or chicken stock)
1 clove garlic
1/2 tsp cumin seeds
1 bay leaf
1/4 cup pumpkin seeds
2 tbsp raisins
2 squares bittersweet (70% cacao) chocolate
1/4 tsp cinnamon
1/2 tsp salt
Cracked black pepper

Steps

1

Heat the olive oil in a saute pan over low heat. Add the onions and salt and saute, stirring occasionally, until very wilted and sticky, about 20-30 minutes. Try to avoid browning them, but a deep golden color is the goal.
2

While the onions are caramelizing, prepare the mole. Remove the stems and seeds from the dried chiles and snip into strips with kitchen shears or scissors so that they can be completely covered by the vegetable stock.
3

Bring the vegetable stock to a boil, then add the chiles, raisins, garlic, bay leaf and cumin seeds, then cover and reduce the heat to a simmer. Simmer until the chiles and raisins are softened, about 10 minutes.
4

Remove and discard the bay leaf, add the pumpkin seeds and puree in a blender or food processor until smooth and velvety. Return to the pan and add the chocolate and spices, then simmer over low heat until you're ready to serve. Add salt and pepper to taste. You can add a bit of butter or oil to add to the velvety texture if you want.
5

When the onions are caramelized, combine with the sweet potato (make sure it's warmed), cumin, Mexican oregano and pepper.
6

Smear a thin layer on each tortilla, then roll them up like a cigar. Spritz them with the cooking spray to ensure they crisp up and brown nicely.
7

Bake the taquitos at 400°F for 15 minutes, or until golden brown and crispy.
8

Serve the taquitos with the mole. Extra mole can be frozen or used for enchiladas.