Pumpkin Tacos

Name: Pumpkin Tacos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 16
Cuisine: Mexican
Ingredients: 1 Tbsp ground ancho chiles; 3 larges dried ancho chiles, stemmed, seeded, and thinly sliced crosswise; 2 Tbsps butter; 425 grams can pumpkin purée; 118 milliliters coarsely chopped cilantro; 36 smalls (4 in.) corn tortillas; 85 grams cream cheese, cut in chunks; 473 milliliters very thinly sliced green cabbage; 2 green onions, thinly sliced; 0 teaspoons ground allspice; 1 teaspoons kosher salt; 16 servings Kosher salt; 2 Tbsps olive oil; 1 orange, cut into small wedges; 59 milliliters orange juice; 118 milliliters salted toasted pumpkin seeds (pepitas)

Pumpkin Tacos might be just the Mexican recipe you are searching for. This recipe serves 16. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 223 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. If you have pumpkin purée, corn tortillas, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Mix cabbage, cilantro, and onions in a bowl.

Ingredients you will need

Cilantro

Cabbage

Onion

Equipment you will use

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.

Ingredients you will need

Chili Pepper

Toast

Cooking Oil

Equipment you will use

Frying Pan

Transfer chiles to paper towels, using a slotted spoon; reserve oil.

Ingredients you will need

Chili Pepper

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Make spread: In a medium saucepan, cook butter over medium heat, swirling often, until golden, 3 to 5 minutes.

Ingredients you will need

Butter

Spread

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cream Cheese

Allspice

Pumpkin

Cheese

Chili Pepper

Salt

Remove from heat. Stir in juice; scrape into a bowl. Just before serving, drizzle with reserved chile oil.

Ingredients you will need

Chili Oil

Juice

Equipment you will use

Bowl

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

Ingredients you will need

Wrap

Equipment you will use

Microwave

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.

Ingredients you will need

Pumpkin Seeds

Tortilla

Chili Pepper

Orange

Spread

Salt

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

Ingredients you will need

Tortilla

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

Ingredients you will need

Chili Pepper

Spread

Toast

Equipment you will use

Microwave

Equipment

Ingredients

Servings:

1Tbsp

ground ancho chiles 3larges

dried ancho chiles, stemmed, seeded, and thinly sliced crosswise 2Tbsps

butter 425grams

can pumpkin purée 118milliliters

coarsely chopped cilantro 36smalls

(4 in.) corn tortillas 85grams

cream cheese, cut in chunks 473milliliters

very thinly sliced green cabbage 2

green onions, thinly sliced 0teaspoons

ground allspice 1teaspoons

kosher salt 16servings

Kosher salt 2Tbsps

olive oil 1

orange, cut into small wedges 59milliliters

orange juice 118milliliters

salted toasted pumpkin seeds (pepitas)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.