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Calabaza en tacha
Candied pumpkin
Calabaza en tacha: pumpkin wedges candied in piloncillo syrup with cinnamon and orange, from central Mexico
When the first squash of autumn arrives, kitchens across Puebla, Tlaxcala and Mexico State fill with the dark caramel smell of calabaza en tacha, a sweet that goes on the ofrenda on 1 November and is eaten warm at breakfast with a splash of cold milk. Wedges of pumpkin simmer slowly in piloncillo, the cone-shaped raw cane sugar, with cinnamon bark, orange and a few cloves until the flesh turns glossy amber and the syrup thickens. It is homely, deeply sweet and spiced. Chef's tip: lay the pumpkin skin side down and never stir, just baste, so the pieces stay whole.
- Total time
- 120 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 3 ⅓ lb pumpkin or crown prince squashseeded, cut into large wedges, skin on
- 14 oz piloncillo or dark muscovado sugarchopped
- 2 cups water
- 1 orangepeel in strips, juice squeezed
- 2 guavas (optional)halved
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Method
0/5 doneStep 1: Score the flesh of each 3 ⅓ lb pumpkin or crown prince squash wedge in a criss-cross, about 1 cm deep, so the syrup can soak in.
10 minStep 2: Put 14 oz piloncillo or dark muscovado sugar, 2 cups water, 2 cinnamon sticks (canela), 4 whole cloves and the 1 orange peel and juice in a wide heavy pan. Heat gently, stirring, until the sugar has dissolved.
8 minStep 3: Lay the pumpkin skin side down in the syrup in one layer, tucking in the 2 guavas if using. Cover and simmer very gently for 30 minutes.
30 minStep 4: Uncover and keep simmering 45–60 minutes, spooning syrup over the pumpkin every 10 minutes. It is ready when a knife slides in with no resistance, the flesh looks dark and glassy and the syrup coats a spoon. A common mistake is a hard boil, which burns the sugar and breaks the wedges.
60 minStep 5: Cool in the syrup. Serve warm or cold with a little of the syrup and cold milk poured over. It keeps 5 days in the fridge.
5 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 2 g
- Carbs
- 70 g
- Fat
- 0 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does calabaza en tacha take?
- About 120 minutes in total: 15 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of piloncillo or dark muscovado sugar?
- Caster sugar, same amount.
- What can I use instead of cinnamon sticks (canela)?
- ½ tsp ground cinnamon per stick.
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