Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
YieldsServes 16 to 18 (makes 36) (serving size: 2 tacos)

How to Make It

Step 1
1

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

Step 2
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.

Step 3
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.

Step 4
4

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

Step 5
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.

Step 6
6

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

Step 7
7

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

Step 8
8

Note: Nutritional analysis is per serving.

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

Directions

Step 1
1

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

Step 2
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.

Step 3
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.

Step 4
4

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

Step 5
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.

Step 6
6

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

Step 7
7

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

Step 8
8

Note: Nutritional analysis is per serving.

Pumpkin Tacos