Calabaza En Tacha (Mexican Candied Pumpkin)
A traditional Mexican candied pumpkin (calabaza en tacha) serves as a comforting fall snack or dessert, often featured in Day of the Dead celebrations.
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Instructions
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Start bringing orange zest, juice, piloncillo or brown sugar, water, and cinnamon sticks to a boil in a large saucepan.
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Prepare the pumpkin by removing its stem, halving it, scraping out seeds and stringy parts, then cutting it into 8 to 10 long strips or smaller pieces, leaving the rind on.
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Add pumpkin pieces to the boiling liquid and reduce heat to a simmer.
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Cover and simmer for about 1 hour until the pumpkin is fork-tender.
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Uncover the pan for the last 20 minutes of simmering to reduce the liquid into a glaze.
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Remove from heat, let cool, and serve at room temperature with the glaze, discarding the rind and cinnamon sticks.