Pumpkin Tacos

• 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 puree
• 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.
6. *Buy at a Latino market. Or substitute regular-size tortillas.
7. Make ahead: For spread and slaw, 1 day, chilled. Toast chiles the day of serving. Microwave spread until hot, 3 to 4 minutes.
8. Note: Nutritional analysis is per serving.

very, cilantro, green onions, ancho chiles, olive oil, butter, ground ancho chiles, ground allspice, pumpkin puruee, cream cheese, kosher salt, orange juice, corn tortillas, pumpkin seeds, orange, kosher salt

Taken from www.myrecipes.com/recipe/pumpkin-tacos (may not work)