Tamarind is a hardwood tree that produces pods filled with a sweet and sour fruit. When this fruit is concentrated and mixed with tequila and lime it is magic. We got hooked on these tamarind margaritas in San Miguel D’Allende. I tried two versions when I returned home. One with the tamarind concentrate, which I purchased at a Latin market, and one with tamarind syrup from an international market which recommends this for certain recipes in Indian cuisine. I chose to share the one with the tamarind pulp. The flavor is uniquely distinct and adds more complexity to the margarita. It is a wonderful balance of sweet and sour and spicy, especially when you rim the glass with hot chili salt. Salud!
Published on April 6, 2019 | By surleplat |
- Prep Time
- 2 oz reposada tequila
- 2 TBSP tamarind concentrate
- 1/2 oz lime juice
- 1 oz margarita mix, sweet and sour mix
- 1 TBSP agave
- tajin chili salt or a mixture of equal parts salt and chili powder
- Cut a lime in half and rub it around the rim of the glass. Dip the glass into the tajin or chili and salt mixture to cover the rim of the glass. Pour the tequila, tamarind concentrate, sweet and sour margarita mix, fresh lime juice, and agave into a cocktail shaker and add ice. Shake well and pour into the salted rim glass.
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min