Description
Sweet butternut squash puree and tender shredded pork carnitas make these tacos a fall favorite. Easy to customize with your favorite toppings!
Ingredients
Units
Scale
- 1 small butternut squash (ends removed and seeds scraped out, cubed)
- 1 tsp (5 ml) salt
- 0.5 tsp (2 ml) ground black pepper
- 0.25 cups (59 ml) olive oil
- 3 lbs (1361 g) pork tenderloin
- 0.33 cups (79 ml) diced white onion
- 3 cloves (minced) garlic cloves
- 2 cups (473 ml) vegetable stock
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) chipotle powder or smoked paprika
- 1 tbsp (15 ml) ancho chile powder
- 1 tsp (5 ml) ground cumin
- 2 oz (57 g) heavy cream
- Mini tortillas
- Cotija cheese for topping
Instructions
- Preheat oven to 425°F (218°C).
- Toss butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast for 30 minutes, or until soft and caramelized.
- Remove from oven and set aside.
- Reduce oven temperature to 350°F (177°C).
- Slice tenderloin into three even pieces; trim excess fat.
- Season tenderloin with remaining salt and pepper.
- Add remaining oil to a Dutch oven over medium-high heat.
- Add tenderloin and brown for 6-8 minutes per side.
- Remove pork and set aside.
- Turn heat to medium; add onion and cook for 4 minutes.
- Add garlic and cook for 90 seconds.
- Add stock, scraping up brown bits; add tomato paste, paprika, chili powder, and cumin.
- Add pork to Dutch oven; cover and bake for 20 minutes, or until done (internal temperature of 145°F (63°C)).
- Remove pork and set aside.
- Place Dutch oven with cooking liquid on stovetop over medium-high heat; reduce liquid by half.
- Blend butternut squash, heavy cream, and 4 ounces cooking liquid until smooth.
- Shred pork with two forks.
- Cook shredded pork in 1 tablespoon olive oil over medium heat for 3-4 minutes.
- Return shredded pork to cooking liquid; toss to coat.
- Add butternut squash puree, shredded pork, and Cotija cheese to tortillas.
- Serve immediately.
Notes
- For a richer flavor, use bone-in pork shoulder instead of tenderloin, increasing the cooking time as needed.
- To make this recipe ahead, prepare the butternut squash puree and shredded pork separately. Reheat gently before serving.
- If you don’t have Cotija cheese, substitute queso fresco, feta, or a crumbled Mexican blend cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 8
- Protein: 30
- Cholesterol: 80