3 large ancho chiles dried stemmed seeded thinly sliced
2 tablespoons butter
15 oz pumpkin puree canned
0.5 cup cilantro leaves coarsely chopped
36 small corn tortillas (4 in.)
3 ounces cream cheese cut in chunks
2 cups cabbage green very thinly sliced
2 green onions thinly sliced
0.3 teaspoon ground allspice
0.8 teaspoon kosher salt
16 servings kosher salt
1.5 tablespoons olive oil
1 cranberry-orange relish cut into small wedges
0.3 cup orange juice
0.5 cup pumpkin seeds salted toasted (pepitas)
Equipment
bowl
frying pan
paper towels
sauce pan
microwave
slotted spoon
Directions
Mix cabbage, cilantro, and onions in a bowl.
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.
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.
Warm tortillas: Divide into 2 stacks, wrap in a cloth napkin, and microwave until hot, turning over once, 2 to 3 minutes.
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.
