10 guajillo chiles, cleaned and deveined, for the chamoy
1 cup tamarind concentrate, for the chamoy
1/2 cups water, for the chamoy
2 1/2 cups raw sugar, for the chamoy
1/4 cups lemon juice , for the chamoy
1 tablespoon salt , for the chamoy
1 1/2 cups chile powder, for the chamoy
1 cup fava beans, spicy, without skin, to form the ring
1 cup spicy peanuts, to form the ring
1 cup pumpkin seeds, peeled, to form the ring
1 cup chickpea , spicy, to form the ring
1 cup churrito snacks, to form the ring
1 cup spicy gummies, to form the ring
1 cup snacks, corn, to form the ring
1/2 cups jicama, grated, for garnish
1/2 cups pineapple, in medium cubes, for garnish
1/2 cups mango, in medium cubes, for garnish
1/4 cups chamoy balls, for decoration
chamoy powder, for decoration
chamoy , for decoration
Preparation
40 mins
15 mins
Low
Mix the guajillo chili, tamarind concentrate, and water in a pot over medium heat and cook for 5 minutes or until the mixture boils. Remove from heat.
Blend the mixture at maximum speed, heat over medium heat, add the brown sugar, lemon juice, and salt; with the help of a wooden spatula, mix all the ingredients well and cook for 5 minutes or until obtaining a homogeneous, thick, and shiny mixture.
Let it cool for 10 minutes, then pour the mixture into a bowl and add the chili powder. Mix gently until everything is perfectly integrated.
Add the fava beans, peanuts, pumpkin seeds, chickpeas, crunchy snacks, chili gummies, and corn snacks, and carefully combine everything.
Pour the mixture into a round plastic mold, previously greased, and let it rest for 30 minutes or until firm and unmoldable.
Place the jícama, pineapple, and mango in the center of the crazy fruit ring.
Decorate the crazy fruit ring with chamoy balls, sprinkle with powdered chamoy, and drizzle with liquid chamoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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