Serves: 4
Total Calories: 135
1. Put the 2 cups of water and the tamarind paste in a medium saucepan. Bring to a boil over medium heat, partially cover, lower the heat to medium-low and simmer the tamarind until the seeds separate from the pulp, 12 to 15 minutes. Pour the liquid through a fine-mesh strainer into a bowl, pressing, with a spoon to extract all of the juices and any pulp that passes through the strainer. Discard the seeds and pulp.
2. Pour the juice back into the saucepan. Add the sugar and bring to a boil. Cook over medium heat until the sugar is dissolved, 3 to 4 minutes. In a small bowl, mix the masa harina with the hot water and slowly stir it into the tamarind mixture. Bring to a boil, partially cover, and cook over medium-low heat, stirring frequently, until the juice thickens slightly, about 10 minutes. Serve warm in 3- to 4-ounce cordial glasses. Store in a covered jar, in the refrigerator, for 3 to 4 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tamarind Masa Drink recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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