The cookie settings on this website are adjusted to allow all cookies so that you have the very best experience. If you continue without changing your cookie settings, we'll assume that you are happy to receive all cookies on our website. However, if you would like to, you can change your settings at any time using the Change cookie settings link in the Special menu. 

Calabaza en Tacha

Calabaza en Tacha
1 medium-size pumpkin (about 4 pounds)
8 cinnamon sticks
2 pounds piloncillo, coarsely grated, or dark brown sugar
Cut top off pumpkin and remove seeds and membrane.
Cut the pumpkin into 2-inch pieces.
With a paring knife, score the flesh side of the pumpkin about halfway down to the rind.
Put the cinnamon sticks, piloncillo and 4 cups of water in a Dutch oven and bring to a boil over medium-high heat, stirring until the piloncillo is dissolved.
Place pumpkin pieces flesh-side down in the sugar mixture.
Reduce heat to low, cover and simmer until the pumpkin is soft, about 50 minutes to 1 hour. Let cool and serve with the syrup.
There are no available products under this category.
Mexican recipes