Sweet Potato Caramelized Onion Taquitos with Mole Sauce
Crispy baked corn tortillas filled with a savory-sweet mixture of caramelized onions and seasoned sweet potato, served alongside a rich mole sauce made with dried chiles, chocolate, and warming spices. The slow-cooked onions become jammy and golden while the sweet potato provides earthy sweetness balanced by cumin and Mexican oregano. The complex mole sauce combines smoky chipotle and ancho chiles with pasilla peppers, creating layers of flavor that complement the taquitos perfectly. This dish works beautifully as an appetizer for entertaining or as a satisfying vegetarian main course.
Ingredients
- 1 tbsp olive oil
- 1 medium sweet onion, thinly slicedyellow onion1:1note:less sweet flavor
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- ½ tsp salt
- 1 cup cooked sweet potato, smashed
- ½ tsp ground cumin
- ½ tsp Mexican oregano
- 12 corn tortillas
- cooking spray, preferably olive oil
- 1 chipotle chile, in adobo
- 2 ancho chiles, dried poblanos
- 2 dried pasilla peppers, chiles negros
- 2 cups vegetable stock, or chicken stock
- 1 clove garlic
- ½ tsp cumin seeds
- 1 bay leaf
- ¼ cup pumpkin seeds
- 2 tbsp raisins
- 2 squares bittersweet chocolate, 70% cacao
- ¼ tsp cinnamon
- cracked black pepper
Instructions
- 1
Heat olive oil in saute pan over low heat
- 2
Add onions and salt, saute stirring occasionally until very wilted and sticky
- 3
Remove stems and seeds from dried chiles and snip into strips
- 4
Bring vegetable stock to boil
- 5
Add chiles, raisins, garlic, bay leaf and cumin seeds to stock
- 6
Cover and reduce heat to simmer for 10 minutes until chiles and raisins are softened
- 7
Remove and discard bay leaf
- 8
Add pumpkin seeds and puree in blender until smooth and velvety
- 9
Return to pan and add chocolate and spices
- 10
Simmer over low heat and season with salt and pepper to taste
- 11
Combine caramelized onions with warmed sweet potato, cumin, Mexican oregano and pepper
- 12
Smear thin layer of filling on each tortilla and roll up like a cigar
- 13
Spritz taquitos with cooking spray
- 14
Bake at 400°F for 15 minutes until golden brown and crispy
- 15
Serve taquitos with mole sauce
Tips
Avoid browning the onions during caramelization - aim for deep golden color and sticky texture for best flavor
Ensure sweet potato is warmed before mixing with onions to prevent cooling down the filling
Extra mole sauce can be frozen for future use or repurposed for enchiladas
Good to Know
Store leftover taquitos in refrigerator for up to 3 days. Reheat in oven at 350°F for 5-8 minutes to restore crispiness. Mole sauce keeps refrigerated for 1 week or frozen for 3 months.
Caramelize onions and prepare filling up to 2 days ahead. Mole sauce can be made up to 3 days in advance. Assemble taquitos up to 4 hours ahead and refrigerate before baking.
Serve immediately while taquitos are crispy and hot. Provide mole sauce on the side for dipping or drizzling. Garnish with chopped cilantro, crumbled queso fresco, or diced avocado if desired.
Common Mistakes
Don't rush the onion caramelization - low heat and patience are key to developing proper flavor and texture
Avoid overfilling tortillas to prevent bursting during baking
Don't skip spraying with oil or taquitos won't crisp properly
Substitutions
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FAQ
Can I make these taquitos in an air fryer?
Yes, air fry at 380°F for 8-10 minutes, turning halfway through. Spray with oil for best crispiness.
What if I don't have all the dried chiles for the mole?
You can substitute with available dried chiles like guajillo or New Mexico chiles, though flavor will vary.
How long will leftover mole sauce keep?
Refrigerate mole for up to 1 week or freeze for 3 months. It's quite versatile for other dishes.