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.
