Bolitas de Tamarindo

Name: Bolitas de Tamarindo
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 36 tamarind candies
Cuisine: mexican
Ingredients: 1 pound tamarind pods (unshelled); 2 cups sugar; 1/4 teaspoon chipotle powder; 1/2 cup plus 3 tablespoons sugar; 1/4 cup plus 3 tablespoons chile-lime seasoning

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Level: Easy

Total: 3 hr 15 min (includes cooling and chilling times)
Active: 35 min

Yield: 36 tamarind candies

This classic Mexican candy is made with real tamarind pods and often rolled in chile, chile-lime seasoning or sugar (or a combination). The tamarind balls are sweet with a mouth-puckering tartness and a bit of heat. I make two versions here—one with chipotle powder—so add more or less depending on your heat tolerance.

Level: Easy

Total: 3 hr 15 min (includes cooling and chilling times)
Active: 35 min

Yield: 36 tamarind candies

Ingredients

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Candy:

1 pound tamarind pods (unshelled)

2 cups sugar

1/4 teaspoon chipotle powder

Topping:

1/2 cup plus 3 tablespoons sugar

1/4 cup plus 3 tablespoons chile-lime seasoning

Directions

For the candy: Put the tamarind and 2 cups water in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the tamarind seeds separate from the pods and the water has evaporated, about 25 minutes. Let the tamarind cool slightly, about 15 minutes.
Working with 1/4 cup of the tamarind mixture at a time, strain the mixture through a fine-mesh sieve into a medium bowl. You should have about 1 cup tamarind paste.
Work the sugar into the tamarind paste using a spatula. Divide the mixture between 2 small bowls. Add the chipotle powder to 1 bowl, mixing well to incorporate and flavor the tamarind. Refrigerate both bowls until the tamarind mixture is firm but still pliable, about 1 hour.
For the topping: Meanwhile, put 1/4 cup of the sugar in a small bowl. Put 1/4 cup of the chile-lime seasoning in a second small bowl and add 1 tablespoon sugar. Mix to combine.
Line 2 baking sheets with parchment. Sprinkle 2 tablespoons sugar over 1 of the baking sheets, for holding the plain tamarind candies. Sprinkle 2 tablespoons of chile-lime seasoning and 1 tablespoon sugar on the second baking sheet, for holding the chipotle-spiced tamarind candies.
Scoop teaspoon scoops of the plain tamarind mixture and toss in the bowl of sugar to coat. Gently roll into balls and transfer to the sugar-coated baking sheet. Scoop teaspoon scoops of the chipotle-spiced tamarind mixture and toss in the bowl of chile-lime seasoning and sugar to coat. Gently roll into balls and transfer to the chile-lime seasoning-coated baking sheet.
Sprinkle 2 tablespoons sugar on the plain bolitas. Sprinkle the chipotle-spiced bolitas with the remaining 1 tablespoon sugar and 1 tablespoon chile-lime seasoning. Cover the bolitas with plastic wrap and refrigerate for about 1 hour.
Enjoy the bolitas as a snack. Store them in a parchment-lined airtight container, in the refrigerator, for up to 3 weeks.