Pumpkin Tacos

Pumpkin Tacos Recipe
Photo: Shelly Strazis; Styling: Valerie Aikman-Smith

Yield:

Serves 16 to 18 (makes 36) (serving size: 2 tacos)

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 170
Caloriesfromfat 38 %
Protein 3.3 g
Fat 7.2 g
Satfat 2.2 g
Carbohydrate 24 g
Fiber 3.1 g
Sodium 167 mg
Cholesterol 8.6 mg

Ingredients

SLAW AND CHILES:
2 cups very thinly sliced green cabbage
1/2 cup coarsely chopped cilantro
2 green onions, thinly sliced
3 large dried ancho chiles, stemmed, seeded, and thinly sliced crosswise
1 1/2 tablespoons olive oil
PUMPKIN SPREAD:
2 tablespoons butter
1 tablespoon ground ancho chiles
1/4 teaspoon ground allspice
1 can (15 oz.) pumpkin purée
3 ounces cream cheese, cut in chunks
3/4 teaspoon kosher salt
1/4 cup orange juice
TORTILLAS AND ASSEMBLY:
36 small (4 in.) corn tortillas*
1/2 cup salted toasted pumpkin seeds (pepitas)
1 orange, cut into small wedges
Kosher salt

Preparation

1. Make slaw: Mix cabbage, cilantro, and onions in a bowl.

2. Toast chiles: In a small frying pan over medium heat, cook sliced chiles in oil, stirring often, until some turn reddish brown, 3 to 4 minutes. Transfer chiles to paper towels, using a slotted spoon; reserve oil.

3. Make spread: In a medium saucepan, cook butter over medium heat, swirling often, until golden, 3 to 5 minutes. Add ground chiles and allspice all at once and stir until foamy, about 10 seconds. Reduce heat to low and stir in pumpkin, cream cheese, and salt; cook, stirring, until cheese melts, 1 to 2 minutes. Remove from heat. Stir in juice; scrape into a bowl. Just before serving, drizzle with reserved chile oil.

4. Warm tortillas: Divide into 2 stacks, wrap in a cloth napkin, and microwave until hot, turning over once, 2 to 3 minutes.

5. Set tortillas, spread, slaw, pumpkin seeds, toasted chiles, and orange wedges on a tray and let diners make their own tacos, adding a squeeze of orange and more salt to taste.

*Buy at a Latino market. Or substitute regular-size tortillas.

Make ahead: For spread and slaw, 1 day, chilled. Toast chiles the day of serving. Microwave spread until hot, 3 to 4 minutes.

Note: Nutritional analysis is per serving.

Note:

November 2010
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