Pelliscos De Tamarindo Acapulqueño Recipes

TAMARINDO MARGARITA

Steps:

• Rub the rim of a glass with lime and dip in Tajín. Combine 1 1/2 ounces reposado tequila (such as El Jimador), 1 1/2 ounces tamarind puree, 1/2 ounce agave nectar and 1/4 ounce fresh lime juice in a shaker with ice; shake until cold. Fill the prepared glass with ice, then strain the drink into the glass. Garnish with a lime slice.

PELLISCOS DE TAMARINDO ACAPULQUEñO

Steps:

• Remove the outer hard shell from the tamarind pods and remove the strings that are attached to it. Put the cleaned tamarinds and the water in a medium saucepan. Combine the sugar and citric acid in a small bowl, then add to the saucepan. Cook over medium heat, stirring, until the sugar is dissolved, the mixture is thick, and you can see the bottom of the pot when scraped with a spoon, 20 to 25 minutes. Remove from the heat and let sit until cool enough to handle.
• FOR THE SPICY TAMARINDS, combine the sugar, chile powders, and salt and knead into the tamarind mixture as if you were making bread. Roll into golf ball-size balls, then wrap each ball in clear cellophane and store in an airtight container.
• FOR THE SWEET TAMARINDS, combine 3/4 cup of the sugar with the salt and knead into the tamarind mixture as if you were making bread. Roll into golf ball-size balls, roll in the remaining 1/4 cup sugar, then wrap each ball in clear cellophane and store in an airtight container.
• Another idea is to peel the tamarinds, leaving them whole, then add to a saucepan with 1 cup water and 1 cup sugar. Place over medium heat to dissolve the sugar, and simmer until they are just soft, about 12 minutes. Let dry on a wire rack, then roll in sugar and allow to set. It's quick and lovely.

LICUADO DE TAMARINDO

Steps:

• Place the tamarind pulp in a large bowl and pour the boiling water over it. Add the sugar and mash the pulp with a fork until blended. Set aside to cool to room temperature. Force the mixture through a sieve, pressing down hard on the solids, and discard the solids (seeds and tough fibers). Add 5 or 6 cups of cold water and taste for sugar balance. Add more water or sugar as desired, then serve in a tall glass over ice cubes, garnished with an orange segment.

MEXICAN TAMARIND COOLER (AGUA DE TAMARINDO)

Steps:

• Unpeel the fresh tamarind pods.
• Scrape any remaining peel bits under running water,.
• Bring unpeeled tamarind to boil in some of the recipe water.
• Simmer for about 3 min.
• Let cool and with hands get the pits out.
• Process unpitted pulp in blender.
• Sweeten remainding water.
• Mix everything together.
• Sieve for any remaining pulp threads or peel bits.
• Chill and enjoy.

CEVICHE ACAPULQUEñO

Steps:

• Place the fish in a stainless-steel or other nonreactive bowl. Add the lime juice and gently stir to coat the fish. Cover the bowl with plastic wrap and refrigerate until the fish is opaque, about 3 hours.
• In a small bowl, stir together the tomato juice, olive oil, and oregano. Season to taste with salt, cover, and refrigerate.
• Just before serving, drain the fish and stir in the onion, tomatoes, chiles, olives, cilantro, and the tomato juice mixture. Taste for seasoning and add sugar and salt as needed. Add the avocado and toss gently. Serve with tortilla chips or crackers.

REFRESCO DE TAMARINDO... TAMARIND DRINK

Steps:

• Put the tamarind and water in a large bowl.
• Let soak for an hour or so.
• Then remove seeds with your hands.
• Try to mash up the tamarind, for this will make it easier to remove the seeds and give the water a more pronounced flavor.
• Pour water through a strainer.
• Add sugar.
• Refrigerate until well chilled. Serve and enjoy!
• Serve chilled with lots of ice.

RASPADOS DE TAMARINDO (TAMARIND ICES)

Steps:

• Place tamarind pods, cleaned of all shells and peels, into a saucepan. Pour in 3 cups water, or as needed to cover, and bring to a boil. Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes.
• Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds. Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture. If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture.
• Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes. Stir sugar into tamarind mixture until sugar has dissolved. If mixture is too thick, add 1/4 cup water. Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.