📝 About This Recipe
A cornerstone of Día de los Muertos celebrations, Calabaza en Tacha is a soul-warming dessert where heirloom pumpkin is slow-simmered in a dark, spiced piloncillo syrup. The name 'en Tacha' refers to the large copper vats (tachos) historically used in sugar mills to cook the fruit. This dish features a complex profile of molasses, cinnamon, and bright citrus, resulting in tender pumpkin wedges with a glossy, jewel-like glaze.
🥗 Ingredients
The Pumpkin
- 4-5 pounds Castilla Pumpkin (or Kabocha/Butternut) (washed, seeds removed, and cut into 3-inch wedges)
The Piloncillo Syrup
- 2 pounds Piloncillo cones (dark variety preferred for deeper flavor)
- 4 cups Water (filtered)
- 3 pieces Ceylon Cinnamon sticks (Mexican Canela)
- 6 pieces Whole Cloves
- 2 pieces Star Anise
- 1 piece Orange (sliced into rounds)
- 1 tablespoon Orange Zest (large strips)
Optional Aromatics & Texture
- 4 pieces Guava (halved, adds a floral aroma)
- 2 pieces Sugar cane sticks (peeled and sliced into batons)
- 1 pinch Salt (to balance the sweetness)
👨🍳 Instructions
-
1
Prepare the pumpkin by scrubbing the outer skin thoroughly. Cut it in half, scoop out the seeds and stringy pulp (save seeds for roasting later!), and slice the flesh into large 3-inch wedges or squares.
-
2
Using a sharp knife or a metal skewer, carefully poke several holes through the skin side of each pumpkin piece. This allows the syrup to penetrate the tough skin and flavor the flesh from both sides.
-
3
In a large, heavy-bottomed pot or a traditional Mexican 'olla de barro', combine the water, piloncillo cones, cinnamon sticks, cloves, and star anise.
-
4
Place the pot over medium-high heat. Stir occasionally until the piloncillo cones have completely dissolved and the liquid begins to simmer.
-
5
Add the orange slices, zest, and a pinch of salt to the simmering syrup. If using guavas and sugar cane, add them at this stage to build the aromatic base.
-
6
Begin layering the pumpkin pieces into the pot. Place the first layer with the skin side facing down. For the subsequent layers, place them skin side up. This prevents the flesh from disintegrating too quickly.
-
7
Bring the liquid back to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
-
8
Simmer for approximately 45-60 minutes. Every 20 minutes, use a large spoon to carefully baste the top layers of pumpkin with the darkening syrup.
-
9
Check for doneness by piercing the pumpkin flesh with a fork; it should be very tender but not falling apart. The pumpkin will take on a deep mahogany color.
-
10
Once the pumpkin is tender, remove the lid. Increase the heat slightly and continue to simmer for another 15-20 minutes. This reduces the liquid into a thick, honey-like glaze.
-
11
Carefully remove the pumpkin pieces and fruit from the pot and place them on a serving platter. If the syrup is still too thin, boil it alone for a few more minutes until it coats the back of a spoon.
-
12
Drizzle the thickened syrup generously over the pumpkin. Allow it to cool slightly before serving, as the flavors deepen as it reaches room temperature.
💡 Chef's Tips
If you cannot find piloncillo, substitute with 2 cups of dark brown sugar and 2 tablespoons of molasses. Always use 'Canela' (Ceylon cinnamon) rather than Cassia; it is softer and more floral, which is essential for the authentic taste. Don't over-stir the pot once the pumpkin is inside; you want the wedges to remain whole and beautiful, not mashed. For the best texture, choose a pumpkin with thick, dense flesh like the Calabaza de Castilla; watery pumpkins will turn to mush. Leftovers are even better the next day as the pumpkin continues to macerate in the syrup.
🍽️ Serving Suggestions
Serve warm in a shallow bowl with a generous splash of cold whole milk or heavy cream to cut through the sweetness. Pair with a hot cup of unsweetened Café de Olla for a traditional breakfast or merienda. Top with a dollop of Greek yogurt or crème fraîche for a modern, tangy twist. Serve alongside a slice of salty Queso Fresco or Cotija to create a delicious sweet-and-salty contrast.