This Crispy Pumpkin and Potato Taquitos recipe with Homemade Mole Sauce is everything you need this Fall and Winter Season! It’s a little sweet, a little savory and oh so flavorful and comforting.
How to Make These Crispy Pumpkin and Potato Taquitos with Homemade Mole Sauce:
- We’ll start by making the mole sauce. Dry roast the pepita seeds and peanuts in a medium-sized saucepan over medium heat for about 2 minutes while stirring them occasionally. Then add the sesame seeds and toast for an additional minute while stirring constantly, ensuring they do not burn. Remove from the pan and set aside.
- In the same pan fry the onion, garlic and tomato in 1 tbsp of oil over medium heat for about 5-6 minutes on each side, then set aside. Next fry the dried chilies in the remaining 1/2 tbsp of oil for about 4 minutes, moving them constantly and being careful not to burn them. Then set these aside as well. Add all the dry roasted and fried ingredients to a blender, along with the vegetable stock, and blend until completely smooth (at least 1 minute).
- Add this blended mixture to a sauce pan over medium-high heat and add the Mexican chocolate. Stir and cook this through until disc is fully dissolved. Once this reaches a boil lower to a simmer, stir in the remaining mole ingredients and allow this to gently simmer for 10 minutes while stirring occasionally, then set aside.
- While this simmers, we’ll get started on the taquitos! Boil the potatoes and pumpkin (if you’re using fresh) in heavily salted water until fork tender, about 22-25 minutes. Drain the water from the pot and lightly smash the potatoes and pumpkin – you’ll want to leave a little bit of texture to this mash. If you’re using canned pumpkin puree you’ll want to add this to the pot now! Return the pot to the stove over medium heat and stir in the cumin, onion powder and garlic powder. Then add salt and pepper to taste. Once the pumpkin/potato mixture is warmed through, remove from the heat and set aside.
- Next warm through the tortillas in a sauce pan over medium heat just until they are pliable, then assemble the taquitos! Spread about 2 tbsp of the pumpkin/potato mixture along one side of each tortilla, then tightly roll the tortilla over the mixture in the opposite direction until you have a taquito. Repeat until all taquitos are assembled.
- Next heat the 3/4 c of oil to 350 degrees or until bubbles form if a wooden spoon or chopstick is dipped into the oil. Then carefully drop in about 4-5 taquitos at a time, ensuring not to overcrowd the pan. Fry the taquitos for about 3-4 minutes on each side or just until they begin to get some slight color, then remove them from the pan and lay them on a paper towel-lined plate. Repeat this step until all the taquitos are fried.
- When ready to serve I like to add a little bit of the mole sauce on the bottom of the plate, then lay over a few taquitos, add a little more mole sauce over them and garnish with crema, queso fresco and freshly chopped cilantro. Enjoy!
Crispy Pumpkin and Potato Taquitos with Homemade Mole Sauce – Tips & Tricks
Other Latin-inspired recipes you’ll love—
Chicken Birria (Birria de Pollo)
Queso Fundido Stuffed Jalapeño Tacos
Jalapeños y Zanahorias en Escabeche (Spicy Pickled Jalapeños & Carrots)
Creamy Salsa Taquera Anaranjada
If you make these Crispy Pumpkin and Potato Taquitos with Homemade Mole Sauce, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Crispy Pumpkin and Potato Taquitos with Homemade Mole Sauce
Ingredients
Mole Sauce —
- 2 tbsp peanuts
- 2 tbsp pepita seeds
- 2 tbsp sesame seeds
- 1½ tbsp neural cooking oil
- 2 garlic cloves, whole
- ½ yellow or white onion
- 1 tomato, halved
- 2 chiles guajillo, stemmed and deveined
- 1 chile ancho, stemmed and deveined
- 1-2 chiles de árbol, stemmed and deveined
- 1½ c of vegetable stock
- ½ Mexican chocolate disc
- 1 bay leaf
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
- Sea salt, to taste
- Ground pepper, to taste
Pumpkin and Potato Taquitos —
- 1½ c fresh pumpkin, peeled and chopped, or 1 15 oz. can of pumpkin puree
- 3-4 brown russet potatoes, peeled and chopped
- ¼ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Sea salt, to taste
- Ground pepper, to taste
- 20 corn tortillas
- 3/4 c neutral high heat oil
Optional garnish —
- crema
- crumbled queso fresco
- freshly chopped cilantro
Instructions
- We’ll start by making the mole sauce. Dry roast the pepita seeds and peanuts in a medium-sized saucepan over medium heat for about 2 minutes while stirring them occasionally. Then add the sesame seeds and toast for an additional minute while stirring constantly, ensuring they do not burn. Remove from the pan and set aside.
- In the same pan fry the onion, garlic and tomato in 1 tbsp of oil over medium heat for about 5-6 minutes on each side, then set aside. Next fry the dried chilies in the remaining 1/2 tbsp of oil for about 4 minutes, moving them constantly and being careful not to burn them. Then set these aside as well. Add all the dry roasted and fried ingredients to a blender, along with the vegetable stock, and blend until completely smooth (at least 1 minute).
- Add this blended mixture to a sauce pan over medium-high heat and add the Mexican chocolate. Stir and cook this through until disc is fully dissolved. Once this reaches a boil lower to a simmer, stir in the remaining mole ingredients and allow this to gently simmer for 10 minutes while stirring occasionally, then set aside.
- While this simmers, we’ll get started on the taquitos! Boil the potatoes and pumpkin (if you’re using fresh) in heavily salted water until fork tender, about 22-25 minutes. Drain the water from the pot and lightly smash the potatoes and pumpkin – you’ll want to leave a little bit of texture to this mash. If you’re using canned pumpkin puree you’ll want to add this to the pot now! Return the pot to the stove over medium heat and stir in the cumin, onion powder and garlic powder. Then add salt and pepper to taste. Once the pumpkin/potato mixture is warmed through, remove from the heat and set aside.
- Next warm through the tortillas in a sauce pan over medium heat just until they are pliable, then assemble the taquitos! Spread about 2 tbsp of the pumpkin/potato mixture along one side of each tortilla, then tightly roll the tortilla over the mixture in the opposite direction until you have a taquito. Repeat until all taquitos are assembled.
- Next heat the 3/4 c of oil to 350 degrees or until bubbles form if a wooden spoon or chopstick is dipped into the oil. Then carefully drop in about 4-5 taquitos at a time, ensuring not to overcrowd the pan. Fry the taquitos for about 3-4 minutes on each side or just until they begin to get some slight color, then remove them from the pan and lay them on a paper towel-lined plate. Repeat this step until all the taquitos are fried.
- When ready to serve I like to add a little bit of the mole sauce on the bottom of the plate, then lay over a few taquitos, add a little more mole sauce over them and garnish with crema, queso fresco and freshly chopped cilantro. Enjoy!
Nutrition
Calories: 132kcal
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