Before we get started on our Cinco de Mayo celebration, I want to take a moment to explain my absence from the blog recently. I know I haven't been hanging around here as much as we'd all like. A lot of you have written in wondering where I've disappeared to. I sincerely apologize for having disappeared without giving you any type of explanation.
The short and simple truth is that my suegro has been sick. It's nothing deathly serious. He suffers from severe depression and requires constant care. My days have been spent looking after him, cooking for him, and making sure he takes his meds. Little by little, he is getting better, even though he still has his bad days. We've all had to make some adjustments, but I think we've finally settled into a routine.
So here I am ready to get back to doing what I love most...cooking & blogging. And you know I can't resist a good fiesta, especially with my #SundaySupper amigos.
Today I'm sharing Paletas de Tamarindo. They are a sweet, tangy, and super refreshing way to keep your cool at any fiesta.
Paletas de Tamarindo
(Tamarind Ice Pops)
Ingredients:
- 8 to 10 oz. tamarind pods
- 6 cups water
- 1-1/2 to 2 cups granulated sugar
Directions:
Peel the tamarind pods by removing the hard outer shell, the stems, and the strings. If you have a hard time removing all that, don't worry, it'll all come lose once the tamarind has cooked.
In a medium saucepan, simmer the tamarind pods and the 6 cups of water for about 10 to 15 minutes. This will soften the tamarind, making it easier to remove any shell, stems, or strings. Using a potato masher, gently crush the tamarindo to break up the pulp. Scoop out any seeds you see. (I like to leave a few in there.)
Stir in the sugar; let tamarind juice cool to room temperature.
Pour the tamarind juice into plastic popsicle molds or small plastic cups. (If using plastic cups, cover with aluminum foil and insert popsicle sticks in center of each foil-lined cup. The aluminum foil helps to hold the popsicle sticks in place.) Freeze for about 3 hours or until firm. Enjoy!!!
Peel the tamarind pods by removing the hard outer shell, the stems, and the strings. If you have a hard time removing all that, don't worry, it'll all come lose once the tamarind has cooked.
In a medium saucepan, simmer the tamarind pods and the 6 cups of water for about 10 to 15 minutes. This will soften the tamarind, making it easier to remove any shell, stems, or strings. Using a potato masher, gently crush the tamarindo to break up the pulp. Scoop out any seeds you see. (I like to leave a few in there.)
Stir in the sugar; let tamarind juice cool to room temperature.
Pour the tamarind juice into plastic popsicle molds or small plastic cups. (If using plastic cups, cover with aluminum foil and insert popsicle sticks in center of each foil-lined cup. The aluminum foil helps to hold the popsicle sticks in place.) Freeze for about 3 hours or until firm. Enjoy!!!
For more festive recipes with a Mexican flair, be sure to check out what my #SundaySupper friends have cooked up!
Cinco de Mayo Appetizers & Sides {Aperitivos}:
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama's Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
Cinco de Mayo Main Dishes {Platos Principales}:
- Barbacoa Beef from The Urban Mrs.
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi's Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma's Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Corona Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D's Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
- Roasted Poblano and Corn Lasagna from Juanita's Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
Cinco de Mayo Desserts {Postres}:
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy's Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
Cinco de Mayo Drinks {Bebidas}:
- Fresh & Fruity Sangria from Webicurean
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue's Nutrition Buzz
- Margarona from The Messy Baker
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
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