CALABAZA EN TACHA OR MEXICAN CANDIED PUMPKIN | MEXICAN MADE …
Provided by: Nancy Lopez-McHugh & MexicanMadeMeatless.com
Prep time: 40 minutes
Cook time: 40 minutes
|2.2 lbs or 1 kilo of raw pumpkin slices (seeded only *)|
|2 whole Mexican cinnamon sticks|
|1 whole star anise|
|1 pinch large pinch ground cardamom (or 3 cardamom pods bruised)|
|3 whole cloves|
|3 whole allspice|
|orange peel from one small orange|
|1 pinch of salt (optional)|
|1 cone of piloncillo (or 2/3 cup brown sugar + 1 heaping tablespoon molasses)|
|2 cups water (or 500 ml)|
|1 can unsweetened evaporated milk ((use a vegan milk or regular evaporated milk))|
ServingSize 4 servings, Calories 191 kcal, CarbohydrateContent 27 g, ProteinContent 9 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 26 mg, SodiumContent 115 mg, FiberContent 2 g, SugarContent 16 g
DULCES DE CALABASAS (MEXICAN PUMPKIN CANDY) RECIPE – FOOD.COM
Total time: 230 minutes
Prep time: 30 minutes
Cook time: 2
Yield: 20-30 serving(s)
|2 lbs whole pumpkin (1-2 small, 1 qt. when chopped)|
|1 cup brown sugar, packed|
|1/2 teaspoon ground cloves (optional)|
|1/2 teaspoon ground cinnamon (optional)|
- Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.
- Slice off skin, taking off as little flesh as you can.
- Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
- Put in a fairly heavy saucepan and cover with water.
- Cover, bring to a boil, and boil for 15-20 minutes.
- Drain, but save water, and place pumpkin back in pan.
- Measure water to make sure you have about 1 1/2 cups.
- Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.
- Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
- Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".
- In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
- Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
- Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you’re not going to be using the oven and haven’t had it on recently, the cold oven is a great place to keep it safe.).
- Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.
Calories 53.6, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3.5, CarbohydrateContent 13.7, FiberContent 0.2, SugarContent 11.3, ProteinContent 0.5
MEXICAN CANDIED PUMPKIN (CALABAZA EN TACHA) – MARICRUZ AVALOS …
Provided by: Maricruz
Total time: 65 minutes
Prep time: 5 minutes
Cook time: 60 minutes
|3 lbs Mexican pumpkin chunks (rind on, seeded.)|
|2 whole Mexican cinnamon sticks|
|9 oz piloncillo|
|water (as needed)|
- Place piloncillo and pumpkin chunks in layers in a large stock pot, and add the cinnamon sticks.
- Slightly cover all ingredients with water and bring to a boil.
- Cover the pot, turn the heat to medium-low and simmer for about 1 hour or until the pumpkin, including the skin, is fork tender.
- Remove the pumpkin chunks and place them on a serving plate.
- Turn the heat to high and allow the syrup to boil until it thickens a bit (about 4 minutes).
- Serve the Mexican pumpkin warm and drizzled with the syrup.
Calories 158 kcal, CarbohydrateContent 38 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 2 mg, FiberContent 1 g, SugarContent 32 g, UnsaturatedFatContent 2 g, ServingSize 1 serving