Best 4 Pelliscos De Tamarindo Acapulqueño Recipes
Pelliscos de Tamarindo Acapulqueño is a traditional Mexican candy made from tamarind pulp, sugar, and various spices. It is a sweet, chewy candy with a tangy flavor that is popular in Mexico and other parts of Latin America. There are a few recipes for this dish.
The first recipe starts with boiling tamarind pulp with water and sugar until it forms a thick syrup. The syrup is then strained and poured into molds to cool and harden. The resulting candy is then cut into small pieces and coated in chili powder.
The second recipe is similar to the first, but it also includes the addition of spices such as cinnamon, cloves, and nutmeg. These spices give the candy a more complex flavor.
The third recipe is a simplified version of the first two. It uses a pre-made tamarind paste instead of fresh tamarind pulp. This makes the candy easier to make, but it also results in a slightly less flavorful candy.
No matter which recipe you choose, Pelliscos de Tamarindo Acapulqueño is a delicious and easy-to-make candy that is sure to please everyone.
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.
RASPADOS DE TAMARINDO (TAMARIND ICES)
I am a Mexican-American and I have been craving a raspado! I live in New York and they're a little hard to come by. So I decided to make them. Most American ices are made with sugar and lots of diluted flavor. But raspados have lots of flavor and real pulp. Trust me, this is authentic.
Provided by cookaholic
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 128.5 g, Fiber 2.5 g, Protein 1.7 g, Sodium 26.9 mg, Sugar 99.9 g
CAMARONES ACAPULCO (SHRIMP ACAPULCO STYLE)
From my favorite little cookbook "Low Fat Mexican Recipes." This cold dish is great when accompanied with a vegetable salad, warm quesadillas and hot Spanish rice. Note that cook time is chill time.
Provided by Happy Hippie
Categories Southwestern U.S.
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Chill shrimp in refrigerator.
- In a small bowl, blend hot sauce, horseradish, lemon juice, chili powder and a dash of Tobasco sauce until smooth.
- Chill sauce and serve with shrimp.
- NOTE: I purchase precooked, shelled and deveined shrimp for this recipe.
Nutrition Facts : Calories 159.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 294.5, Sodium 1358.1, Carbohydrate 2.1, Fiber 0.5, Sugar 1.2, Protein 31.9
PELLISCOS DE TAMARINDO ACAPULQUEñO
As my friend Josefina says, we Mexicans love two kinds of sweets: the really over-the-top sweet, sticky ones that make your teeth ache, and the tart-spicy ones that make your mouth pucker, scorch your palate, and make the tip of your tongue salivate. Many of these latter kinds are made with tamarind. This recipe is one that most people think of when it comes to dulce de tamarindo. They are sold along the highways and beaches of Acapulco. Even when they are mixed with sugar, they remain tart and acidic; however, I have included an option for adding citric acid for those who really want an extreme puckery sensation. These tamarind balls have seeds in them. You can make them without the seeds, but it's a little extra work (however, I don't think you'll mind sucking the seeds, trying to get all the tasty candy off).
Yield makes 1 dozen
Number Of Ingredients 10
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.
Tips:
- Choose ripe tamarinds for the best flavor and texture.
- Soak the tamarinds in hot water for at least 30 minutes to soften them.
- Use a food processor or blender to puree the tamarinds until smooth.
- Add sugar and water to the tamarind puree to taste.
- Simmer the tamarind mixture until it thickens, about 15 minutes.
- Serve the tamarind sauce immediately or store it in a jar in the refrigerator for later use.
- Pelliscos de tamarindo can be served as a snack, dessert, or side dish.
Conclusion:
Pelliscos de tamarindo are a delicious and easy-to-make Mexican candy. They are made with just a few simple ingredients and can be enjoyed by people of all ages. Whether you are looking for a sweet treat to satisfy your cravings or a unique gift to give to a friend, pelliscos de tamarindo are a great option.
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