It's good. The pumpkin mixture is really yummy and worth doubling the recipe. I used lower-fat neufchatel. The slaw is rather bland so I added shredded carrot for more flavor and color. I could not find dried ancho chiles so I used "California" chiles instead, apparently they are similar. The ancho chili powder is worth using as opposed to using normal chili powder.
Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Yield: Serves 16 to 18 (makes 36) (serving size: 2 tacos)
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Amount per serving
- Calories: 170
- Calories from fat: 38%
- Protein: 3.3g
- Fat: 7.2g
- Saturated fat: 2.2g
- Carbohydrate: 24g
- Fiber: 3.1g
- Sodium: 167mg
- Cholesterol: 8.6mg
- 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
- 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.
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