In my foray into calabaza squash, I am inevitably going to make burritos out of every concoction that I come up with! This chocolate burrito combines calabaza squash and chocolate in a sweet, savory, and spicy Curry, wrapped in a lightly toasted tortilla shell, and topped with sour cream and hot sauce. This might sound like an odd combination, but it's very reminiscent of a Mexican-style chocolate mole.
Gallery
My work schedule has changed as of late. Instead of being off all day and working nights, I've switched it to being at work all day and having evenings off! This has been a much needed change. But also means that my entire culinary timetable has been turned upside down! And now I'm making food in the dark. So, you'll have to excuse my Christmas tree lighting!
Variations of Chocolate Burrito
I don't often toss chocolate into things. I tend to relegate chocolate to the realm of the sweet. But this has inspired me to change that thought process! Unsweetened cocoa powder is a great ingredient to add to savory dishes. It has a bitterness about it that pairs well with the sweetness of squash and spiciness of habaneros.
Despite not using that much chocolate in things like burritos, I am quite accustomed to adding odd and unusual things to burritos! So, this concoction is in good company.
This chocolate burrito combines calabaza squash and chocolate in a sweet, savory, and spicy curry that is reminiscent of a Mexican-style mole. As odd as it might sound, this fusion of Thai curry with a Mexican flare makes for a perfect burrito. The squash and cocoa powder are almost reminiscent of refried beans, but with a much greater depth of flavor. It truly is an absolutely delicious meal! With a little bit of fried tofu, sour cream, and hot sauce? There is nothing else that I would rather be eating right now!
dollopsour cream(optional, omit or substitute for vegan recipe)
dollophot sauce of choice(optional)
Instructions
Prepare Ingredients
Cook Chocolate and Calabaza Squash Curry. This takes several hours to cook and should be done at least the day before. That might sound daunting, but it's far simpler than it seems and is more time consuming than anything else! It also only requires a large pot and a skillet.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with a lot of the same flavor profiles. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately.
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
Leave a Reply