A friend from Reno sent me this photo this morning.  While it made me smile, it also made me concerned that it might be considered a racial slur…stereotyping the whole Juan-sounds-like-one thing and all that.  So let me say up front that I post this picture to HONOR my favorite cuisine.  I love Mexican food.  The owner of this restaurant is Mexican and HE put up this sign….so I suppose it’s ok.

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The thing that prompted me to post this photo is the fact that we had our own taco emergency today, so I had to whip up some of my special tacos.  They consist of sweet and  smooth butternut squash in a savory Siraracha glaze and served on soft corn tortillas.

I begin this dish by peeling and quartering a small onion, which I then wrap in foil and stick into a 425 degree oven.  I also wrap about 4-6 tortillas in foil and set aside.

Next, I cut 1 butternut squash into sticks and cook them in about a tablespoon of olive oil, turning occasionally, until they are soft and brown in some places. I used a nice AllClad skillet because it enabled me to put all the squash into one layer for more even cooking.

Next, I cut up a red bell pepper into strips.  I removed the seeds, but left a little of the white membrane to add a tiny bit of heat.

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I cooked these in a tablespoon of olive oil in a heavy cast iron skillet until they just began to soften.


Next, I mixed about 4 Tablespoons brown sugar, 2 tablespoons Siriracha and 3 tablespoons soy sauce.  Yeah, I know.  What on earth am I doing adding soy sauce to Mexican food?  Just do it.  It’s great.

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Stir the mixture on low heat until it forms a syrup….just before the boiling point.  Remove from heat.

Turn off the oven and stick the tacos in as you remove the little onion packets. (They need to cook for about 18 minutes.) Salt them!

It just takes a coupe of minutes to heat the tortillas.  Once warm, remove them and get ready to assemble. Unwrap each onion quarter.

Separate the layers of onion and place on the tortilla.

Next, add the veggies and squeeze lime on top.  Add fresh cilantro. Then, ladle on the sweet/hot srirache sauce.  Yum-o!

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Enjoy!  These tacos are rich and full-flavored. They have the crunch from the peppers countered by the sweet soft squash.  The lime juice adds an acidic punch that is balanced by the cilantro.  These are GOOD tacos!   Just ask my husband.

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