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