Sweet Potato-Caramelized Onion Taquitos

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.