CALABAZA EN TACHA
Make and share this Calabaza En Tacha recipe from Food.com.
Provided by drhousespcatcher
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
- Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.
- Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer.
- When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.
- Let cool and serve with the syrup. You can also add cold evaporated milk.
- Note time is a guess. Go by how the pumpkin looks.
Nutrition Facts : Calories 491.8, Fat 0.2, SaturatedFat 0.1, Sodium 49, Carbohydrate 126.3, Fiber 1.2, Sugar 113.2, Protein 2.4
SPICED CALABAZA: CALABAZA EN TACHA
Provided by Aarón Sánchez
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Begin by making the glaze in a pot. In a medium sauce pot on a medium flame, add piloncillo, sugar, and the water. It should take about 10 minutes for the sugar to dissolve. Add canela and orange juice, cook for another 10 minutes and then begin to whisk in butter. Place quartered pumpkins on a sheet tray, and pour spoonfuls of glaze on each piece. In a preheated 400-degree oven, cook calabaza for 20 minutes until roasted through.
CALABAZA EN TACHA (MEXICAN CANDIED PUMPKIN) RECIPE
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
PUMPKIN COOKED IN RAW SUGAR
Provided by Diana Kennedy
Categories Vegetable Breakfast Dessert Side Thanksgiving Kid-Friendly Halloween Pumpkin Fall Vegan Guava Cinnamon Simmer Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 pieces
Number Of Ingredients 5
Steps:
- Pierce the shell-like outer rind of the pumpkin in several places to enable the syrup to penetrate the flesh and cut into pieces about 3 inches (8 cm) square, leaving the fibrous flesh and seeds inside.
- In a wide, heavy saucepan put enough water to completely cover the pumpkin. Add the brown sugar and cinnamon sticks and bring to a boil. Add the pieces of pumpkin and guavas and cook over fairly high heat, moving the pieces around from time to time to avoid sticking. Cover the pan and cook for about 15 minutes, then remove the lid and continue cooking until the syrup has reduced and the flesh of the pumpkin is a rich brown.
SWEET PRESERVED PUMPKIN
Provided by Zarela Martinez
Yield 12 servings
Number Of Ingredients 6
Steps:
- Cut the pumpkin into 6 equal wedges. Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise. Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate.
- Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket. Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly. Taste the solution; it should have a noticeably astringent "bite." If not, stir in more lime a tablespoon at a time. Add the pumpkin wedges and loosely cover the bucket. Let stand overnight (about 10 hours) in a cool dark place.
- The next day, remove the pumpkin and rinse well under cold running water. The texture should now be firm.
- Prepare a large heatproof earthenware vessel or non-reactive stockpot. You have to make a sort of prop in the center to lean the pieces of pumpkin against. For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch. Or simply place one of the curved pieces of pumpkin in the center. In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center.
- Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin. Add the allspice and canela. Add enough water to cover the pumpkin by 2 inches. Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours. Remove from the heat and let stand overnight, uncovered or just loosely covered.
- The next day, return the pumpkin to a simmer over low heat and cook for 5 hours. Let stand again overnight. On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours. Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point. Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week.
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