On a taco-eating trip to Baja California, I became completely obsessed with the tostadas at La Guerrerense. And every tostada was even better when topped with their salsa; it's a toasted garlic and peanut salsa that was hot, smoky, crunchy, pretty much it was instant love.
1(2 1/2 to 3 pound)butternut squashpeeled, seeded, and small dice
1/2mediumred onionfinely chopped
4garlic cloves
extra-virgin olive oil
kosher salt
For The Peanut Salsa:
1/2cupextra-virgin olive oil
1teaspoondried Mexican oregano
4dried chile de arbolstemmed (seeds removed if you want it less spicy)
1driedguajillo chilestemmed (seeds removed if you want it less spicy)
1cuproasted salted peanuts
2tablespoonstoasted sesame seeds
1tablespoonwhite wine vinegar
1tablespoonhoneyor piloncillo sugar
4garlic cloves
1/2mediumred onioncut into wedges
For Garnish:
8(6 inch)corn tortillas
Limesfor garnish
Finely chopped green onions (aka scallions)for garnish
Instructions
Roast The Squash: Heat oven to 400°F and arrange a rack in the middle. Combine squash, the diced onion, 4 garlic cloves, a pinch of the oregano, a drizzle of oil, pinch of salt and toss to combine. Roast, turning occasionally, until squash is knife tender, about 30 to 35 minutes. Taste and season as desired.TIP: Squash can be roasted up to four days ahead. Store refrigerated in an airtight container and rewarm before using.
Make The Chile Peanut Salsa: Heat a small pan over medium heat and add the chiles. Toast until fragrant, about 5 minutes. Meanwhile, bring the water to a boil. When chiles are ready, place chiles in a bowl then cover with 1/2 cup boiling water and set aside while you make the rest of the salsa, at least 15 minutes.
Meanwhile, heat the oil in a large frying pan over medium-low heat. Add peanuts, sesame seeds, 4 garlic cloves, and onion wedges, and cook, stirring, until onions are soft and sesame seeds are lightly browned, about 8 minutes. Remove from the heat, and transfer to a food processor; let cool to room temperature. Reserve chile-soaking water and set aside. Add chiles, vinegar, oregano, and salt, to the food processor and pulse until finely chopped. Add honey, a pinch of salt, and water as needed until the consistency is the same as yogurt. FYI, the salsa will be looser when it's hot but it will firm up once it cools down. Transfer to a serving bowl and serve at room temperature. TIP: Salsa can be made up to four days ahead. Store refrigerated in an airtight container and rewarm before using.
Serve The Tacos: To make tacos, fill tortillas with roasted squash, a spoonful of salsa, a pinch of green onion (if desired), and a squeeze of lime and serve.