Tacos With Roasted Vegetables and Chickpeas in Chipotle Ranchera Salsa
Updated Feb. 8, 2023
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound butternut squash, peeled and cut in ¾-inch dice
- 2medium turnips (about 10 ounces), peeled and cut in ¾-inch dice
- 1medium fennel bulb, cored and cut in ¾-inch dice
- 2tablespoons plus 1 teaspoon extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1red onion, cut in ¾-inch dice
- 1can chickpeas, drained and rinsed (optional)
- 12corn tortillas
- 2ounces queso cotija, queso fresco or feta
- 1small onion, cut in half, or .5 medium onion
- 114-ounce can tomatoes, with juice
- 1 or 2serrano chilies or jalapeños (more to taste), seeded for a milder salsa, roughly chopped
- 1garlic clove, roughly chopped
- 1chipotle chili in adobo, stemmed
- 1tablespoon canola oil
- Salt to taste
- Water as needed
For the Salsa
Nutritional analysis per serving (6 servings)
392 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 13 grams dietary fiber; 11 grams sugars; 12 grams protein; 967 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Cover a large sheet pan with foil, and oil the foil. Place all of the vegetables except the onions in a large bowl, season with salt and pepper and toss with the olive oil until all of the vegetables are coated. Spread in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Meanwhile, rinse the onion, drain on paper towels and toss with a teaspoon of olive oil.
- Step 2
Add the onions to the vegetables and toss together. Turn the heat down to 375, move the baking pan to the middle rack and continue to bake until the vegetables are lightly browned on the edges and tender all the way through when pierced with a knife, about 10 to 15 minutes. Transfer to a bowl and add the chickpeas if using.
- Step 3
Make the salsa while the vegetables are roasting. Preheat the broiler. Line a baking sheet with foil and place the onion on it. Broil 5 to 10 minutes, turning once, until charred. Remove from the heat and when cool enough to handle, cut in large dice and place in a blender with the tomatoes, serranos, garlic and chipotle. Purée until smooth.
- Step 4
Heat the canola oil in a heavy saucepan or skillet over medium-high heat until a drop of the puree sizzles immediately on contact. Add the purée, season to taste with salt and cook, stirring often, until the sauce darkens and thickens, leaving a canal when you run the cooking spoon across the bottom of the pan, about 15 minutes. If you want a thinner sauce, thin out with water as needed. Remove from heat. Taste and adjust salt.
- Step 5
Warm the tortillas. Stir some of the salsa (to taste) into the vegetables. Spoon onto the tortillas, sprinkle on the cheese and serve, with more salsa as desired.
- Advance preparation: The salsa and the roasted vegetables will keep 3 or 4 days in the refrigerator. Reheat on top of the stove or in a microwave.
Private Notes
Comments
Like most people, I only have one oven. How am I supposed to broil the onion while the vegetables are roasting?
I enjoyed cooking it but needed you tube assistance in dicing fennel which the recipe doesn't provide. Who knew you didn't use the beautiful ferny top? . Veggies were very bland. Next time I would add some kind of a rub - maybe cumin- and a lot more oil and look until they were much more done. the salsa was good but go for both jalapenos. I am not a fan of too spicy but even I needed more punch. Next time I might do 2 chiles in adobo. For such a simple meal it took a long time.