Calabaza En Tacha Mexican Candied Pumpkin Recipes

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CALABAZA EN TACHA (MEXICAN CANDIED PUMPKIN) RECIPE



Calabaza En Tacha (Mexican Candied Pumpkin) Recipe image

Eaten as a snack or dessert and placed on altars at Day of the Dead, candied pumpkin (calabaza en tacha) is the ultimate Mexican comfort food for fall.

Provided by Chelsie Kenyon

Categories     Breakfast     Dessert     Snack

Time 1h15m

Yield 8

Number Of Ingredients 5

1 (5-pound) pumpkin, or similar winter squash
1 orange
2 pounds (900 grams) piloncillo , or brown sugar
4 cups (1 liter) water
4 sticks cinnamon

Steps:

  • Gather the ingredients.
  • Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts, saving seeds to make pepitas, if you like.
  • Leaving the rind on, cut each piece in half lengthwise again and again until you have 8 to 10 long strips of pumpkin. Leave pumpkin in strips or cut it into smaller pieces.
  • Zest and juice the orange .
  • In a large saucepan, bring orange zest and juice, piloncillo or brown sugar, water, and cinnamon sticks to a boil.
  • Carefully add in the pumpkin pieces and reduce to a simmer. Cover and simmer for an hour or two, until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze.
  • Remove from heat and let cool. Allow a long strip or two-or several smaller pieces-per portion.
  • Serve at room temperature, spooning a little of the glaze over the pumpkin pieces. Eat with a spoon, leaving the inedible outer pumpkin rind (and any cinnamon sticks) in the dish.

Nutrition Facts : Calories 615 kcal, Carbohydrate 157 g, Cholesterol 0 mg, Fiber 12 g, Protein 4 g, SaturatedFat 0 g, Sodium 41 mg, Sugar 132 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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