Calabaza en Tacha

Candied Pumpkin / Calabaza en Tacha

 

Pumpkin has been an essential part of The Day Of The Dead ofrendas since Aztecs times, when they used the sap of a maguey plant as a sweetener for calabaza. the arrival of the Spanish br ought sugar c ane, first introduced in Vera Cruz as early as 1524, which changed the way the sweetened pumpkin was prepared. cooks began to candy the pumpkin by placing it into cauldrons called tachas that were used for making sugar. it simmered along with other spices and fruits, resulting in the calabaza en tacha we know today.

(Serves 8)

7 piloncillo cones

4 cinnamon sticks

2 oranges (juice and rind)

½ teaspoon anise seeds

½ tteaspoon ground cloves

1 large orange pumpkin (8–10 lbs.)

2 tbsp. cal (calcium carbonate)*

 

Bring 5 cups of water to a boil, add piloncillo, cinnamon, orange juice, and rind. Wrap anise seeds and cloves in cheesecloth, close tightly and add to the pot. Cover pot and cook for 3 hours over low flame, stirring occasionally, until a medium light syrup forms.

Meanwhile, cut pumpkin into large chunks (3 to 4-inch pieces), place in a large pot and cover them with water and calcium carbonate and let rest for 3 hours. After 3 hours, drain and wash thoroughly. Clear debris from spices from the syrup, combine pumpkin with syrup, and cook over low heat until pumpkin is tender, about 1½ to 2 hours. Allow to cool for 15 minutes before serving or refrigerate overnight and serve cold.