Día de Muertos, or Day of the Dead, is a vibrant celebration rich in tradition and delicious treats. Among the most beloved offerings is calabaza en tacha, a sweet and subtly spiced pumpkin candy. This unique confection, a staple on altars across Mexico, transforms humble pumpkin into a delightful culinary experience. Its warm, cinnamon-spiced flavors and tender texture make it a comforting and festive treat, perfect for sharing with loved ones during this special time. The captivating aroma alone is enough to transport you to a sun-drenched Mexican marketplace.
Calabaza en tacha is surprisingly easy to make, requiring only a few simple ingredients and a bit of patience. This recipe provides a step-by-step guide, taking you through each stage of the process from preparing the pumpkin to achieving that perfect, caramelized sweetness. Prepare to be amazed by how this humble ingredient transforms into a festive culinary masterpiece. Let's get started and create some delicious memories!
Tools Needed
- Saucepan
Ingredients
- Piloncillo cones: 2
- Cinnamon sticks: 2
- Water: 2 cups
- Pumpkin: 2.5 kg
Step-by-Step Instructions
Step 1. Prepare the Pumpkin
- Cut the pumpkin in half, remove seeds and pulp.
- Cut the pumpkin into desired sized pieces. The size is up to your preference.
- Add pumpkin seeds.
Step 2. Layer and Season
- Split the piloncillo cones as much as possible.
- Place the piloncillo pieces in a cross shape at the bottom of the saucepan.
- Add the pumpkin pieces to the saucepan, along with 2 cups of water.
- Add the cinnamon sticks to the saucepan.
- Place the pumpkin pieces upside down in the saucepan so they absorb the flavor.
Step 3. Simmer the Pumpkin
- Bring to a boil, then simmer, turning the pumpkin pieces occasionally to ensure even cooking and flavor absorption.
Step 4. Finish Cooking
- Simmer for approximately 30 minutes on medium heat, until the pumpkin is tender and has absorbed the piloncillo flavor. Check and turn pieces regularly.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Adjust the amount of piloncillo based on your preferred sweetness. More piloncillo will result in a darker color and sweeter taste.
- This pumpkin candy is delicious served warm with milk or enjoyed on its own.
Nutrition
- N/A
FAQs
1. Can I use a different type of squash instead of pumpkin for Calabaza en Tacha?
While pumpkin is traditional, you can experiment with other firm squashes like butternut or kabocha. Just be aware that the cooking time might vary slightly.
2. How long will my Calabaza en Tacha last?
Properly stored in an airtight container in the refrigerator, your Calabaza en Tacha should last for 3-5 days. It's best enjoyed fresh!
Making calabaza en tacha is a rewarding experience, connecting you to the rich culinary traditions of Día de Muertos. The sweet, spiced pumpkin offers a comforting and delicious way to honor loved ones and celebrate this vibrant holiday. Enjoy this delightful treat, and savor the flavors of Mexico during this special time of year.