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1
Preheat your oven to broil, and in 10 to 15 minutes place the Tomatillos on a baking tray and broil them for around 5 to 6 minutes and turn them around, and broil for another 4 to 5 minutes. Remove when they're mushy and charred. Set aside to cool down. Roast the Poblano over direct fire on your stove. When it's completely charred, turn off stove and set aside to cool down.
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2
When cool, peel off as much charred skin as you prefer from them Tomatillos. I recommend leaving in some burnt specks, as it adds a really nice smoky flavor. Do the same with the Poblano.
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3
Toss all the salsa ingredients into a blender and puree well, making sure no chunks remain. Check for seasoning. Salsa is ready, transfer into a lidded container and place in fridge to cool.
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4
Now we make the Taco fillings: Heat a heavy bottom pan on medium-high heat and add 3 tbsp of oil. When the pan is hot, add chopped Garlic and sautee for 15 seconds and add the chopped onion. Sautee for 3 minutes. When the onion starts to caramelize, add the chopped Pumpkin and sautee for 5 minutes. Add all the spices (Oregano, cumin, corriander, paprika) and toast the spices for 1 minute.
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5
Add the Chorizo to the pan, breaking it up into small chunks as you toss it in. (trying to break up the sausage in the pan will inadvertently crush the Pumpkin into a mushy mess) Sautee this mix for 3 to 4 minutes.
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6
When the sausage has crispened up on the edges, turn off the stove. Taco filling is done.
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7
To serve, roast the tacos over direct fire for 30 seconds and layer in the filling and pile on the salsa we just made! Sprinkle some finely chopped Cilantro and squeeze a bit of lime and enjoy your trip to Fall Taco heaven!
