Calabaza en Tacha
Calabaza en Tacha is one of my favorite Mexican classics that is eaten around this time of year in honor of Dia de los Muertos and surprise - it's traditionally made vegan !
It's essentially candied pumpkin and can be eaten hot or cold.
To start you wanna wash your pumpkin well, then cut it, scoop out the guts and then cut into personal size slices or chunks.
In a large pot, warm up some water and add in the piloncillo, cinnamon, cloves, salt and orange peel.Layer in the pumpkin and drench it into the spiced syrup for about 45 minutes and let the pumpkin cook in the syrup.
Once it's done and firm to the touch, serve it with coconut whip or ice cream, a generous amount of the warm delicious syrup and if you're feeling bougie - a sprinkle of flakey salt.
When it's warm I love it with ice cream but if enjoying it cold I love it with a splash of oat milk. But which ever way you choose to enjoy it I know you will love it !
Calabaza en Tacha
* Serves approx. 6 * Ingredients
1/2 - heirloom pumpkin
1 cup - water
1 pound - piloncillo ( Mexican brown sugar )
3 - cinnamon sticks
2 - cloves
1 - orange peel
1/4 tsp - salt
1 scoop - vanilla ice cream ( I used Oatley )
Optional Garnishes
Candied Cinnamon Stick
Maldon Flakey Salt
Ice Cream
Coconut Whip
Tools you will need
A Large Pot
Wooden Spoon or Spatula
Instructions
Step 1 - Gather all ingredients & cut pumpkin
There is nothing worse than going to make something and realizing you don’t have the stuff ! Gather all the essential mise en place and wash the pumpkin well.
I used half of the pumpkin in this recipe and saved the other half for roasting to have some pumpkin puree on hand. Feel free to double this recipe to use the whole pumpkin, you may need a second large pot to do that.
Cut the pumpkin in half, and then again in half to have 4 quadrants. Cut each quadrant in half making those 4 pieces, 8. I used 6 pieces for this recipe and saved the other chunks for roasting. This could also vary depending on how big or small of a pumpkin you have. With a small knife, score the skin and then set the pumpkin to the side.
Step 2 - Heat up your pot & start making the syrup
Pour in the water and let it reach a simmer, then add in the piloncillo, cinnamon, cloves, salt and orange peel. Stir well and allow the piloncillo to melt and dissolve into the water. Once dissolved, add in the pumpkin slices arranging them in a circle with the skin side down, facing the pot. With the spoon, try to spoon over some of the syrup over the pumpkin, you can also grab the sides of the pot and give it a swirl around to allow the syrup to move around and smother the pumpkin. Turn the heat down to low and cover with a lid for 45 minutes.
Step 3 - Serve & Plate
After 45 minutes the pumpkin should be firm and cooked through, sort of al dente to the touch. To plate, scoop up one slice of the syrupy pumpkin and place it in a bowl and spoon over some more of the wonderfully spiced pumpkin syrup. This is commonly served with a splash of milk, whip cream and yes even ice cream on top. To give it that extra little fancy touch, garnish with flakey salt, more syrup and a cinnamon stick from the pot. Enjoy right away or enjoy later cold as it tastes even better cold the next day. Left overs should be kept in an air tight container and go in the fridge for up to 7 days.
