Best Calabaza En Tacha Recipes

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.

SPICED CALABAZA: CALABAZA EN TACHA

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

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.