Pumpkin Tacos

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon ground ancho chiles
  • ¼ teaspoon ground allspice
  • 1 can (15 oz.) pumpkin purée
  • 3 ounces cream cheese, cut in chunks
  • ¾ teaspoon kosher salt
  • ¼ cup orange juice
  • + 9 more ingredients
    • 36 small (4 in.) corn tortillas*
    • ½ cup salted toasted pumpkin seeds (pepitas)
    • 1 orange, cut into small wedges
    • Kosher salt
    • 2 cups very thinly sliced green cabbage
    • ½ cup coarsely chopped cilantro
    • 2 green onions, thinly sliced
    • 3 large dried ancho chiles, stemmed, seeded, and thinly sliced crosswise
    • 1 ½ tablespoons olive oil

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...

View full recipe at SpringPad

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