Tamarind Tequila Recipes
TAMARINDO MARGARITA
This drink has become a favorite at chef Richard Sandoval's new Washington, DC, spot DLeña. "Tamarind can be sweet, sour, tangy and tart all at once," the chef says.
Provided by Food Network
Categories beverage
Time 5m
Yield 1 margarita
Number Of Ingredients 0
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.
TAMARIND MARGARITA
Enjoy the alluring taste of a tamarind margarita. This fabulous tequila cocktail offers a unique, tantalizing flavor and can be blended or shaken.
Provided by Colleen Graham
Categories Cocktail
Time 5m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Rim a chilled margarita glass with Tajin: wet the rim with a piece of citrus fruit, then roll rim in a small dish of chili powder.
- In a blender , combine tequila, orange liqueur, tamarind nectar, simple syrup, and crushed ice.
- Blend until smooth .
- Pour into prepared glass and garnish with lime wheel.
Nutrition Facts : Calories 208 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 758 mg, Sugar 15 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
MANGONADA
When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.
Provided by Daniela Galarza
Categories snack, non-alcoholic drinks, shakes and smoothies
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
- Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
- To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.
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