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.
FLAN
This light egg custard recipe comes from a missionary friend who lives in Mexico. It's very typical of the Southwest...and very delicious!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the eggs, sugar and salt. Stir in milk and vanilla. Sift brown sugar into eight 5-oz. custard cups or a 1-1/2-qt. baking dish. Pour custard mixture over sugar. , Place in shallow baking pan of hot water. Bake at 325° for 30-40 minutes or until knife inserted in the center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.
Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 151mg cholesterol, Sodium 122mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
ROASTED PUMPKIN WITH BROWN SUGAR
This roasted pumpkin is an alternative to a classic dish that pleases every time.
Provided by Military Cook
Categories Side Dish Vegetables Squash
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut pumpkin into pieces and remove skin. Cut away seeds and fibrous tissue; discard. Rub oil onto pumpkin pieces, followed by brown sugar. Place onto a baking sheet.
- Roast in the preheated oven until tender, 30 to 40 minutes.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 20.9 g, Fat 18.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 5 mg, Sugar 14.9 g
DULCES DE CALABASAS (MEXICAN PUMPKIN CANDY)
This is the stuff you get by the cash register at Mexican restaurants or in little Mexican grocery stores. It's been one of my favorites since I was, oh, 6 or 7 and got some at Olviera Street. I add the cinnamon and cloves because I like it spicy, but traditionally it's just pumpkin and sugar. Really labor-intensive, but so worth it! Do not use carving pumpkins, use sugar-pie or other cooking pumpkins (which the computer does not recognize.) Cook time is for unattended resting time.
Provided by ketchupqueen
Categories Candy
Time 20h30m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.
- Slice off skin, taking off as little flesh as you can.
- Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
- Put in a fairly heavy saucepan and cover with water.
- Cover, bring to a boil, and boil for 15-20 minutes.
- Drain, but save water, and place pumpkin back in pan.
- Measure water to make sure you have about 1 1/2 cups.
- Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.
- Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
- Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".
- In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
- Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
- Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.).
- Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.
Nutrition Facts : Calories 53.6, Fat 0.1, Sodium 3.5, Carbohydrate 13.7, Fiber 0.2, Sugar 11.3, Protein 0.5
MEXICAN PUMPKIN IN BROWN SUGAR
I'm posting this recipe for ZWT5, it comes from "Taste Of Mexico", by Elisabeth Ortiz, and is listed in the Desserts section, tho in South Africa we might have this as a vegetable side dish! I'm guessing at the actual cooking time, based on how long it normally would take me to cook pumpkins, and how much pumpkin being cooked. Cooks Tip: the best pumpkin for this recipe is the classic orange-fleshed variety used to make Halloween lanterns.
Provided by Karen Elizabeth
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scrape the seeds out of the pumpkin wedges.
- Pack the wedges together in a heavy-based flameproof casserole.
- Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.
- Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning. Take care not to dislodge the sugar when pouring in the water.
- Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.
- Using a slotted spoon, transfer the pumpkin to a serving dish.
- Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.
More about "mexican pumpkin in brown sugar recipes"
46 PUMPKIN RECIPES THAT ARE PERFECTLY DELICIOUS
From foodnetwork.com
Author By
SPICED CHOCOLATE-PUMPKIN CAKE WITH PUMPKIN GLAZE …
From bonappetit.com
HOW TO MAKE PUMPKIN BUTTER WITH FRESH PUMPKIN!
From boulderlocavore.com
THE BEST PUMPKIN PIE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
BROWN SUGAR PUMPKIN PIE - THE BAKER CHICK
From thebakerchick.com
PUMPKIN EMPANADAS - ISABEL EATS
From isabeleats.com
EASY PUMPKIN PIE RECIPE (BROWN SUGAR PUMPKIN PIE)
From thecookierookie.com
CALABAZA EN TACHA (MEXICAN CANDIED PUMPKIN)
From curiouscuisiniere.com
CALABAZA EN TACHA OR MEXICAN CANDIED PUMPKIN
From mexicanmademeatless.com
HOW TO MAKE CANDIED PUMPKIN RECIPE / CALABAZA EN TACHA
From mexicoinmykitchen.com
PUMPKIN EMPANADAS (EMPANADAS DE CALABAZA) - MEXICO …
From mexicoinmykitchen.com
THE BEST PUMPKIN EMPANADA RECIPE 50 YEARS IN THE …
From firstdayofhome.com
4.6/5 (72)Calories 232 per servingCategory Dessert
- If using traditional brown sugar cane (piloncillo), you'll need to break it into smaller chunks with a mallet.
- Pour 1 cup of water into saucepan and add 3 cloves, 3 cinnamon sticks, 2 tablespoons of anise seeds and piloncillo (or dark brown sugar). Bring to a slow boil.
- Let boil for about 5 minutes and turn off heat. Let steep until lukewarm. Then, strain the mixture and preserve the liquid.
CALABAZA EN TACHA (CANDIED PUMPKIN) - MUY BUENO …
From muybuenocookbook.com
5/5 (1)Total Time 52 minsCategory Desserts, SnackCalories 165 per serving
- Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut the pumpkin into 3- to 4-inch slices leaving the skin on.
- In a large pot, steam the pumpkin in water, cinnamon, and cloves making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
- In a small saucepan place water, cinnamon stick, and piloncillo on a very low heat until the piloncillo melts. Be sure to stir frequently.
MEXICAN CANDIED PUMPKIN (CALABAZA EN TACHA) - MARICRUZ …
From maricruzavalos.com
Ratings 1Category BreakfastCuisine MexicanTotal Time 1 hr 5 mins
CINNAMON PUMPKIN PUNCH RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
EASY MEXICAN BREAD PUDDING (CAPIROTADA) | LA LECHERA
From goodnes.com
WHAT IS PILONCILLO AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
PAN DE CALABAZA (PUMPKIN BREAD) - MEXICAN APPETIZERS …
From mexicanappetizersandmore.com
PUMPKIN’S SURPRISING ORIGIN - BBC TRAVEL
From bbc.com
CANDIED PUMPKIN FOR DAY OF THE DEAD HOLIDAY - FARM TO JAR FOOD
From farmtojar.com
EASY BAKED PUMPKIN EMPANADAS - MUY BUENO COOKBOOK
From muybuenocookbook.com
SOFT AND FLUFFY PUMPKIN DINNER ROLLS - AKA ADORABLY DELICIOUS!
From carlsbadcravings.com
HOW TO MAKE MEXICAN PEPITA SALSA, OR SALSA MACHA WITH PUMPKIN …
From immigrantstable.com
10 BEST MEXICAN PUMPKIN RECIPES | YUMMLY
From yummly.com
PUMPKIN TAMAL - LA PIñA EN LA COCINA
From pinaenlacocina.com
PUMPKIN BREAD WITH BROWN SUGAR GLAZE - THE COUNTRY COOK
From thecountrycook.net
SWEET PUMPKIN TAMALES - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
MEXICAN ROASTED PUMPKIN WEDGES • BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
MEXICAN PUMPKIN EMPANADA RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
RECIPES | C&H SUGAR
From chsugar.com
EASY PUMPKIN PRESERVES (CANDIED PUMPKIN - ALPHAFOODIE
From alphafoodie.com
PUMPKIN EMPANADA RECIPE FROM SCRATCH - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
YOU HAVE A PUMPKIN? TURN IT INTO TACHA! - PATI JINICH
From patijinich.com
EMPANADAS DE CALABAZA Y DE PIñA~PREPARING PUMPKIN AND …
From pinaenlacocina.com
PUMPKIN EMPANADAS - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
BROWN SUGAR MAPLE PUMPKIN BUTTER BARS. - HALF BAKED HARVEST
From halfbakedharvest.com
RECIPE: THIS THANKSGIVING, DISCOVER MEXICO’S PUMPKIN DISHES
From csmonitor.com
CANDIED PUMPKIN – CALABAZA EN TACHA - GOYA FOODS
From goya.com
FLAKY ROUND EMPANADAS WITH PILONCILLO - PATI JINICH
From patijinich.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #healthy #5-ingredients-or-less #desserts #side-dishes #vegetables #mexican #easy #low-fat #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #egg-free #healthy-2 #free-of-something #low-in-something #squash
You'll also love