HOW TO MAKE TAMARINDO COVERED STRAWBERRIES | CHAMOY | TAJIN - Easy to follow
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- Опубликовано: 15 окт 2024
- Tamarindo strawberries are the perfect spicy treat for any event! With this easy to follow tutorial, you’ll be sure to find yourself making these in no time. Delicious fresh strawberries wrapped in Pulparindo, covered in Tajin chamoy and seasoning.
Notes to the maker:
The following items can be substituted to brands and flavors of your choice...
Pulparindo
Chamoy
Fruit seasoning
Powdered Sugar
Used in video:
Original Pulparindo
Tajin Chamoy
Tajin Seasoning
Imperial Sugar powdered sugar
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Strawberries look delicious. I love how you explain all the tips so we don't miss any important details when preparing these strawberries
Festejando Con Ale You won’t regret trying them! They’re so good 🤤.
Perfect. I'd add a shot top infuser filled with chamoy and stick in the strawberry cause you can never have enough of chamoy
This is next level
when i made them, the next day the tamarindo was like a “melted” consistency it was just sticky. i put them in the fridge overnight, is there any way to stop that?? great tutorial btw :))!
Hi, Andrea. Thank you! It could be how they were stored. Also, if you add too much of the chamoy, this tends to happen. Try adding less, or just enough to give it a light coat, so the tamarindo can stick. I’ve never had to store them, but I can imagine they react just as the chocolate covered strawberries do when they “sweat”. I would leave them out on a sheet of wax paper on the counter, and cover them with another sheet of wax paper just laying over. And put them in the fridge just a few minutes before eating to have them cold if you’d like 😊.
Hi great tutorial I was wondering how you store them and for how long ? Tried this other tutorial and my strawberries started to get soggy and everything fell off when bitten within 20 minutes 🤦🏻♀️
Wowww que ricas me encantan ls fresas gracias por la receta felicidades
Patty Ochoa Gracias, Patty! Ojalá te guste la receta. Gracias por tu apoyo 🤗.
I'm guessing these are meant to eat as soon as they are made, I made some and left them overnight in my counter and they started to leak and get all gushy 😭 I don't know how to fix that, I do them exactly like yours except I don't add the last chamoy coat I just use tajin over the pulparindo it usually sticks to it good but they leak after a few hours.... Any tips?
I haven't figured out how to preserve them to their best quality yet after attempting different techniques. It does seem to be one of those things where it is better to consume them shortly after making.
The chamoy undercoat makes the strawberry soggy and it passes on to the whole things.... it’s like a pickle and fruit roll up... they just don’t last because they have that moisture... maybe freezing them?
Can you do apples the same way?
Gastas muchísima aguaaaaaaaaaa
I did all the steps but when I bite it all the tamarindo candy comes off help pls?
Hi, Jaqueline! I can think of a few things that could’ve caused this to happen. Hopefully, I can help with a few suggestions... Start wrapping the tamarindo as close to the stem as possible. Like right underneath, and not too far from it. It might have been a little too far. Also, molding/flattening it to shape helps keep it on. You can do this by pressing it against the strawberry after wrapping it, and making sure the layer is not too thick.
Try to dry your strawberries as dry as possible let them air dry longer ..
I’ve tried so many different ways to prevent melting or leaking but no matter what I do they always melt
Don't store them. Make them to eat at that moment its better
Mmmmmmmmmmm
Thanks, Ashley! 😊
Con ese desperdicio brutal de agua, mejor que se coma el tamarindo solo y dejé de pecar de desperdiciada