Dulce de Calabaza en Tacha
Candied Pumpkin
A traditional Mexican sweet, especially popular during the Day of the Dead celebrations. Cubes of pumpkin are slowly simmered in a fragrant syrup made from piloncillo (unrefined whole cane sugar), cinnamon, and orange peel until they become tender, translucent, and infused with the rich, caramel-like flavors of the syrup. The optional guava leaves add a subtle, unique aroma.
🧂 Ingredients
- 1 kg Pumpkin(Choose a firm, dense pumpkin variety like 'calabaza de Castilla' or sugar pumpkin. Cut into 1.5 to 2-inch cubes. Remove seeds and stringy pulp.)
- 500 g Piloncillo(Also known as panela. If unavailable, substitute with dark brown sugar, though the flavor will be slightly different. Break into smaller pieces if using cones.)
- 3 Cinnamon sticks(Preferably Mexican cinnamon (canela) for its more delicate flavor, but regular cinnamon sticks work too.)
- 1 Orange peel(From 1 large orange, removed in wide strips using a vegetable peeler, avoiding the white pith.)
- 4 Guava leaves(Optional, but highly recommended for authentic flavor. Ensure they are clean.)
- 2 cups Water(Approximately 480ml. May need slightly more depending on the pumpkin.)
👨🍳 Instructions
- 1
Prepare the pumpkin: Ensure the pumpkin is cut into uniform 1.5 to 2-inch cubes. Remove any seeds and fibrous material from the center. Rinse the cubes gently under cold water and pat them dry.
⏱️ 10 minutes - 2
Assemble the pot: In a large, heavy-bottomed pot or Dutch oven, arrange the pumpkin cubes in a single layer as much as possible. Scatter the piloncillo pieces evenly over the pumpkin. If your piloncillo is in large cones, break them into smaller chunks.
⏱️ 5 minutes - 3
Add aromatics: Tuck the cinnamon sticks, orange peel strips, and optional guava leaves among the pumpkin and piloncillo. Pour the water into the pot. The liquid should come up about halfway to two-thirds of the way up the pumpkin cubes.
⏱️ 5 minutes - 4
Begin cooking: Place the pot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer.
⏱️ 15 minutes - 5
Simmer and stir: Cook for approximately 2 to 2.5 hours, or until the pumpkin pieces are tender, translucent, and have absorbed the syrup. Stir very gently every 30-45 minutes to prevent sticking and ensure even cooking. The syrup will thicken and become syrupy. Avoid over-stirring, which can break the pumpkin pieces.
⏱️ 2 hours to 2 hours 30 minutes - 6
Check for doneness: The pumpkin should be easily pierced with a fork but still hold its shape. The syrup should be thick and glossy. If the syrup is too thin, remove the lid for the last 15-20 minutes of cooking, or remove the pumpkin pieces and simmer the syrup alone until thickened to your liking, then return the pumpkin.
⏱️ N/A - 7
Cool and serve: Remove the pot from the heat. Let the dulce de calabaza cool slightly in the syrup. Serve warm or at room temperature, spooning the pumpkin pieces and a generous amount of the rich syrup into bowls. It can also be chilled and served cold.
⏱️ N/A
💡 Pro Tips
- ✓En tacha literally means 'in a pot' or 'in syrup', referring to the cooking method.
- ✓The key is to cook the pumpkin until it's tender and translucent but still retains its shape. Overcooking will result in mushy pumpkin.
- ✓This sweet is a staple for 'Ofrendas' (altars) during Día de Muertos (Day of the Dead) in Mexico.
- ✓The piloncillo provides a deep, molasses-like sweetness. If substituting with brown sugar, consider using dark brown sugar for a similar depth of flavor.
- ✓The guava leaves impart a subtle, almost floral aroma that is characteristic of authentic dulce de calabaza.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few slices of fresh ginger along with the spices for a warming kick.
- Include tejocotes (Mexican hawthorn berries) during the last hour of cooking for a fruity addition.
- For a richer syrup, add a splash of dark rum or brandy in the last 30 minutes of simmering.
- Experiment with other spices like star anise or cloves.