Mix until the tamarind and sugar are dissolved. To make a cup of Latin-style tamarind syrup, combine 3 tablespoons Asian or Middle Eastern tamarind concentrate or paste, 1/2 cup sugar, and 1/2 cup boiling water. You can use the syrup in drinks and in many different sauces where you want sweet and tangy components. This recipe can be used to make the Latin-style syrup from unsweetened Asian tamarind concentrate. Latin-style tamarind syrup is different from Asian tamarind concentrates or syrups - it’s thinner and has sugar in it. Recipe courtesy of Pati Jinich, from her book Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking. Note: The chicken broth adds a savory component to the sauce, so if you want to use vegetable broth put in a teaspoon of soy sauce along with it. Let it cool slightly and puree in a blender or food processor. Taste and season with more salt if needed. Pour in the tamarind syrup and chicken broth and cook at a medium simmer for about 10 minutes until the mixture is thickened like syrup. Add the chopped ancho chiles and cook for 3 to 4 minutes, until they incorporate with the onions and start to dry a little. Add the garlic, stir and cook until fragrant, 30 seconds or so. Add the onion and cook, stirring constantly for 5 to 7 minutes until wilted and the edges begin to brown. The paste will last for about two weeks in the fridge. Does tamarind paste need to be refrigerated after opening Yes, tamarind paste needs to be refrigerated after opening, as it is a perishable food. It can also be frozen for up to one year. Reheat the skillet on high and heat the oil. Tamarind paste can be bought in jars or cans, and will keep in the fridge for up to six months. Place them in a bowl and cover them with boiling water and let them rehydrate for 10 to 15 minutes until plumped up and meaty.
Place the ancho chiles in the hot skillet and let them lightly toast for about 20 – 30 seconds per side. For more recipes and information, see 2 to 3 ancho chiles, stems and seeds removed (small sharp scissors work well for this)ġ-1/2 cups Latin style tamarind syrup (see recipe below)ġ/2 teaspoon kosher or sea salt, more or less to taste
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