Chipotle Pipian Butternut Squash Tacos by Chef Bricia Lopez of Guelaguetza

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

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


1 oz Tequila Don Julio Reposado

1/3 oz Ancho Reyes

1/4 oz Campari

1/4 oz PAMA Pomegranate Liqueur

2 Dashes Mole Bitters

2 Dashes Angostura Bitters

Grapefruit Twist for Garnish



Combine Tequila Don Julio Reposado, Ancho Reyes, Campari and PAMA 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