Mazanas with Chile, like most Mexican desserts, stand out for that spicy touch so characteristic of the cuisine of this country. If you dare to try a dessert with different and very original apple, the mazanas with Tamarindo and Chamoy are the ideal option.
| 🚻 4 Diners | 🕘 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make apples with Chile: |
| 4 Units of Green Apple 1 About Chamoy powder 1 package of tamarinda pulp 1 above Chile powder |
| ADDITIONAL CHARACTERISTICS: Middle, spicy cost, without cooking, |
Ingredients to make apples with Chile:
1. Once you have gathered all the ingredients, wash all apples very well. To make apples with chamoy you can use green or red varieties, although the less sweet green flavor combines better with the spicy.
2. knead the tamarind pulp to form a soft paste. Then, place this paste on a sheet of film or a plastic bag, place another paper lid on top and extend the tamarind with the help of a roller. The result must be a more or less fine tamarind sheet.
3. Next, remove the plastic from the top and wrap the apples with the tamarind. Wrap each apple with the help of plastic and extend with wet hands so that they are most covered as possible with the tamarind.
4. With the apples already covered with the fruit, the next step is to nail a stick in the center of each apple to support them. Soak the tip of the wooden stick into lemon juice to prevent them from getting black.
5. apart. Mix on a deep dish all the peppers that you have decided to use and then, batter the apples in Chile. You will see how it sticks to the tamarind layer.
6. Enjoy spicy apples and wrapped them with transparent paper and a loop to make a beautiful gift with a lot of Mexican flavor, as are the typical Jamaica palettes.
