If you were to ask me what my favourite childhood treat is, I would instantly say Tamarindos! I would also say many Mexicans would agree with me. You may be thinking this is a strange children’s treat, but in Mexico, we are introduced to sour and spicy flavours from a very early age. I can jokingly venture to say they are almost part of our DNA!
Tamarind is native to Africa and is extensively used in India, Southeast Asia, the Middle East and the Caribbean. It came to Mexico after the conquest and besides a thriving candy industry, we use it to make a fabulous agua fresca or margaritas. Tamarind is one of the ingredients in Worcestershire sauce, so you have probably tried it without even knowing it!
There are many candies in Mexico that are made with tamarind, or a mixture of tamarind and other fruits such as apricot, plum or guava, all mixed in with various proportions of sugar, salt, lime and chili. Usually children would prefer the sweeter treats, but for me, it has never been about the sweet, I am all about the sour and spicy flavours!
Living in Canada, it is not easy to find these types of treats, so that leaves me with the need of recreating them at home. Luckily, I can find really fresh tamarind pods, and besides that, all I need is lime juice, salt and Tajín seasoning, all available to me.
I know this is not for everyone, but if you are a fan of sour, tangy, salty and spicy, these tamarindos are for you! If you prefer them a bit sweet, feel free to add a bit of sugar as you cook them. Give them a try and let me know what you think. For me, just the thought of them makes my mouth water. That is my Mexican palate, and it is very fine indeed!
Tamarindos Enchilados
Spicy Tamarind
400g very fresh tamarind pods, peeled and stringy fibres removed
1/2 cup water
Juice of 1 large lime
1/2 Tbsp kosher salt, or more to taste
3-4 Tbsp Tajín seasoning
Place tamarind in a medium saucepan and add water, lime juice and salt.
Bring to a simmer and cook, covered, for 10 minutes. Remove lid and simmer until all liquid has evaporated, 5-10 minutes longer.
As soon as liquid has evaporated, remove from heat.
Place Tajín seasoning in a small bowl and toss tamarind pods in bowl, making sure they are coated all over. Place in single layer on a plate and let dry for 30-60 minutes.
Store at room temperature.
Makes about 2 1/2 cups.