November 1^st officially marks Día de Los Muertos, a perfect time to gather with family and celebrate tradition. This year, chef Bricia Lopez of Guelaguetza has created a unique Chipotle Pipian Butternut Squash Tacos recipe that will have your guests asking for second rounds.  And what a better way to add to your tasty festivities than with Tequila! El Amor de Julio uses Don Julio Tequila Reposado and it’s sure to delight and complement your traditions and celebrations.

If you’re ready to kick it up a notch in the kitchen, then this mouthwatering recipe will become your new favorite. As Bricia states, “Pipian is a super fun mole to recreate and get creative with.  The original recipe calls for pumpkin seeds and a variety of toasted chiles, but like many things, it has evolved and makes the perfect canvas for any chef and home cooks. This recipe also calls for guajillo peppers, but the recipe is so rich in flavors, that you can completely omit these and still have an incredibly rich sauce with Tabasco Chipotle Sauce.”

Also, if you’re a fan of making the most out of everything, this chipotle pipian makes a great sauce to use in your breakfast tacos.  Just top it with some scrambled eggs plus fresh avocado and you’re all set – Yum!

Chipotle Pipian Butternut Squash Tacos
Created by Chef Bricia Lopez of Guelaguetza

Ingredients

For Chipotle Pipian

2 dried guajillo chiles

1 cup boiling water

4 tablespoons vegetable oil

1 small white onion, peeled and thickly sliced

3 cloves garlic, peeled

1 cup unsalted pumpkin seeds

1/4 cup sesame seeds

2 plum tomatoes (or heirloom), charred

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

3 tablespoons TABASCO® Chipotle Sauce

1/4 cup chicken broth

1 teaspoon kosher salt

1 teaspoon light brown sugar

1 tablespoon apple cider vinegar

For Butternut Squash

1 3-4 pound butternut squash, peeled, cut into 1-inch cubes

1/2 cup unsalted butter, cut in small cubes

5 thyme sprigs

1 teaspoon light brown sugar

2 teaspoon kosher salt

1 teaspoon freshly ground pepper

For Assembly

10 corn tortillas, warmed

Baby greens, such as baby arugula, for garnish

Queso fresco, for garnish

Roasted pumpkin seeds, for garnish

Preparation

For Chipotle Pipian

Remove the stems from guajillo chiles and discard seeds. Set a skillet over high heat and wait until skillet is hot, about 5 minutes. Add the chiles. Toast until they are darkened and fragrant, about 4 to 5 minutes.

Place them in a bowl, cover with 1 cup of boiling water and set aside to soak for about 15 minutes until they have softened. Using a slotted spoon, transfer chiles into a blender.

In a skillet, heat two tablespoons of vegetable oil. Fry onion and garlic until onion is translucent and garlic has browned. Remove onion and garlic and transfer into same blender

In the same pan, add pumpkin seeds and stir constantly until seeds have popped and are lightly browned. Remove pumpkin seeds and add them to same blender. Add sesame seeds to the pan and fry slightly, stirring constantly until fragrant, about 2 minutes. Remove add to blender

In the blender, combine the chiles, cooked onion, garlic, pumpkin seeds, and sesame seeds. Add charred tomatoes, cinnamon, cloves, allspice, TABASCO® Chipotle Sauce, and chicken broth. Blend until smooth.

In the pan, heat up the remaining two tablespoons of oil and pour in the blended mixture. Stir until boiling. Lower heat and add salt, sugar and vinegar. Cover and simmer for 5 minutes. Keep warm.

For Butternut Squash

Preheat oven at 425°F.

While the sauce is simmering, place the butternut squash on a sheet pan and sprinkle butter, thyme, brown sugar, salt, and pepper. Roast for 20 minutes, checking halfway through to shake up the butter and sugar mixture. Once the squash becomes golden brown, set aside and discard thyme sprigs.

Serving Suggestion

Spread the Pipian sauce on a tortilla. Place roasted squash on top, and garnish with baby greens, queso fresco, and any leftover roasted pumpkin seeds you may have.

Makes 10 Servings

El Amor De Julio – Drink Recipe

Ingredients:

1 oz Tequila Don Julio Reposado

1/3 oz Ancho Reyes Chiles liqueur

1/4 oz Italian liqueur apéritif

1/4 oz Pomegranate Liqueur

2 Dashes Mole Bitters

2 Dashes Angostura Bitters

Grapefruit Twist for Garnish

Preparation:

• Combine Tequila Don Julio Reposado, Ancho Reyes Chiles Liqueur, Italian Liqueur aperitif and Pomegranate Liqueur into a cocktail shaker with ice. Shake well.
• Strain contents into a rocks glass over ice.
• Top with Mole Bitters and Angostura Bitters.
• Garnish with a grapefruit twist.

Ideal Serving Glass: 

Rocks Glass