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).
For the pelliscos, you can use 12 ounces tamarind purée in place of the whole fresh tamarinds, but make sure it has no added sugar or anything else. You may find it in Latin or ethnic food markets; it is sometimes called “wet tamarind.” Check the date to make sure it’s fresh, and make sure the seeds inside are not black (sometimes they are burned during manufacture). You can cook them the same way you would fresh tamarind.
Recipe information
Yield
makes 1 dozen
Ingredients
Spicy Finish
Sweet Finish
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
VARIATION: CANDIED TAMARIND
Step 4
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.
