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    You are in: Home / Recipes / Calabaza En Tacha Recipe
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    Calabaza En Tacha

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Chef #208121's Note:

    A dessert for Day of the Dead in Mexico

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
    2. 2
      Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.
    3. 3
      Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer.
    4. 4
      When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.
    5. 5
      Let cool and serve with the syrup. You can also add cold evaporated milk.
    6. 6
      Note time is a guess. Go by how the pumpkin looks.

    Ratings & Reviews:

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    Nutritional Facts for Calabaza En Tacha

    Serving Size: 1 (376 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 491.7
     
    Calories from Fat 2
    57%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 49.0 mg
    2%
    Total Carbohydrate 126.3 g
    42%
    Dietary Fiber 1.1 g
    4%
    Sugars 113.1 g
    452%
    Protein 2.3 g
    4%

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