Imagine a dessert so enchanting that it turns humble pumpkin into a golden, glistening delicacy that melts in your mouth. Calabaza en Tacha is not just a recipe; it's a centuries-old Mexican culinary tradition that transforms ordinary pumpkin into a spectacular sweet treat that will transport your taste buds to the vibrant streets of Mexico. This simple yet extraordinary dessert promises to elevate your cooking skills and impress everyone at your table with its rich, caramelized flavors and stunning presentation.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 medium pumpkin (calabaza)
- 2 cups brown sugar
- 1 cup water
- 1 cinnamon stick
- 2 cloves
- 1 tsp vanilla extract
Instructions
- Wash the pumpkin thoroughly and pat dry with a clean kitchen towel. Using a sharp knife, carefully cut the pumpkin in half, removing the seeds and stringy pulp. Reserve seeds for roasting if desired.
- Cut the pumpkin into large, uniform wedges approximately 2-3 inches wide, keeping the skin intact. This helps the pumpkin maintain its shape during cooking.
- In a large, heavy-bottomed pot or deep skillet, combine brown sugar, water, cinnamon stick, and cloves. Heat the mixture over medium heat, stirring until the sugar completely dissolves.
- Gently place the pumpkin wedges into the sugar syrup, arranging them in a single layer. If needed, work in batches to ensure even cooking.
- Bring the syrup to a gentle simmer, then reduce heat to low. Cover the pot and let the pumpkin cook slowly, occasionally spooning the syrup over the pieces to ensure even coating.
- Cook for approximately 45-60 minutes, or until the pumpkin is tender and translucent, and the syrup has thickened to a rich, amber color. The pumpkin should be soft but not falling apart.
- In the last 5 minutes of cooking, add vanilla extract and gently stir to incorporate, allowing the flavor to infuse into the syrup.
- Carefully remove the pumpkin pieces and place them on a serving platter. Let cool for 10-15 minutes to allow the syrup to slightly set.
- Strain the remaining syrup and pour over the pumpkin pieces. Serve warm or at room temperature as a traditional Mexican dessert.
Tips
- Choose the Right Pumpkin: Select a fresh, firm calabaza or sugar pumpkin with smooth, unblemished skin for the best results.
- Cutting Technique Matters: Keep pumpkin wedges uniform in size to ensure even cooking and consistent caramelization.
- Low and Slow is the Key: Maintain a gentle simmer to prevent burning and allow the pumpkin to slowly absorb the sugary syrup.
- Syrup Consistency: Watch the syrup carefully - it should reduce and thicken to a rich, amber color without becoming too dark or bitter.
- Flavor Enhancers: Don't skip the cinnamon and cloves, as they add depth and complexity to the traditional recipe.
- Serving Suggestions: Serve with a dollop of crema, a sprinkle of cinnamon, or alongside a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 55g
Protein: 2g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
