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Uncategorized » Calabaza en Tacha

Calabaza en Tacha

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Calabaza en Tacha - Candied Pumpkin

Calabaza en Tacha

Calabaza en Tacha or candied pumpkin or simply Tacha is a traditional food served for Dia de Los Muertos (Day of the Dead.)

 

Fresh slices of pumpkin are cooked in rich caramel sauce made from brown sugar and piloncillo until tender, while taking on a rich brown glaze infused with canela, anise and cloves.

 

Serve warm from the oven, drizzled with extra caramel sauce for a tantalizing taste of Fall.

 

 

Calabaza en Tacha - Candied Pumpkin
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Calabaza en Tacha
Author: Vianney Rodriguez
Ingredients
  • 1 pumpkin about 5lbs
  • 2 lb brown sugar
  • 2 lb piloncillo
  • 1 cinnamon stick
  • 2 anise star
  • 10 cloves
  • ½ gallon water
Instructions
  1. For the caramel
  2. In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half.
  3. Prepare the Pumpkin:
  4. Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices.
  5. Preheat oven to 325 degree
  6. In a roasting pan bake pumpkin with caramel, for approximately 1hr until pumpkin is tender, you will need to baste every 15min.
  7. Serve warm with caramel.
Recipe Notes

recipe adapted from Chef Johnny Hernandez

Uncategorized3 Comments

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Comments

  1. mjskit says

    October 15, 2013 at 1:17 pm

    Oh Vianney, what a lovely dish! I love the idea of pumpkin and caramel together. Thanks for sharing this!

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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