Calabaza en Tacha or Candied Pumpkin Calabaza en dulce Calabaza means pumpkin in Spanish. “En tacha” means a big copper pot. Traditionally, this slow cooked pumpkin cooks in piloncillo and aromatics creating a deep, dark syrup, sweet with a hint of cinnamon and anise. It can be served with warm milk, a dollop of whipped cream or even ice cream. It’s a beautiful treat. Calabaza en Tacha recipe 1 ripe pumpkin 2 piloncillos Anise seed Cloves (optional) Cinnamon sticks How to make Calabaza en Tacha: Split your pumpkin and cut into big pieces. Take out seeds and discard strings. (Some like to cook and eat the seeds, throw in the pot as is) . Place pumpkin pieces in a large stock pot with piloncillo and spices, bring water to 3/4 full and simmer on medium-low heat until pumpkin is tender. I left mine for about 2 hours. * if you’d like a uniform texture, take out the pumpkin after and hour and continue to simmer the syrup until thickened. 🧡Calabaza en Tacha is the first treat from this recipe. We will eventually use the same instructions for pumpkin empanada filling. And follow process. #familyrecipes #pumpkinspice #pumpkinturnovers #empanadas #calabazaentacha