Tajín and Chamoy
One day at work several years ago, a dental assistant, Yanin, was eating her lunch with me in the breakroom. She had an apple and was dipping it in this mix of reddish salt. She convinced me to try it and I was hooked. I already put salt on my watermelon, cantaloupe, and apples so, this was not much of a challenge. Yanin recommended that I try it on other foods too. I use it on hard boiled eggs and avocado. Basically, anything you put salt on; you can put Tajín on.
Tajín is the brand name of a chili lime spice mix native to Mexico. You’ll find it used by street-side vendors throughout the region, sprinkled over tropical fruit like mangos, papaya and pineapple. The Tajín brand started in 1985 and was exported to the USA in 1993. Since then, Tajín has become popular worldwide and is kosher certified.
Tajín Classico is their classic blend made from dehydrated chili, lime juice and sea salt. They also sell low sodium and habanero varieties as well as sauces to be drizzled over fruit and veggies. Tajín adds zing to fruit, veggies, popsicles, eggs, fish and poultry – it makes your mouth pucker with a bit of heat that is really refreshing.
Another similar Mexican sauce is chamoy. Chamoy is typically made of stone fruit pulp blended with dehydrated chili and lime for acidity. It’s a traditional Mexican sauce that is sweet, sour and tangy. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilies. The sister to Tajín, chamoy is great for topping burritos, nachos, and grilled meats.
If you like Tajín, you will find more and more ways to use it. The other day I sprinkled it on my peanut butter and jelly sandwich. It is for everything! It pairs great with most fruit. I use it on burritos, taco salad, and chili. Sprinkled on grilled cheese and mixed with ketchup for dipping is another combo I like. Sprinkle it over eggs, scrambled, fried, deviled, or hard boiled. On a hot day, dip a popsicle in it. Perfection! It pairs well with cocktails especially tequila.
Use both tajin and chamoy as a topping for salmon, chicken, or pork on the grill. Chamoy makes a good dipping sauce for fresh fruits and vegetables. Use it to rim beer glasses and drizzled over fruit sorbet.
Just try it. You might like it and if you do let me know.
Peanut Butter rollups
4 slices bread, crusts removed
4 tablespoons peanut butter, creamy style
2 tablespoons minced dried apricots
1 tablespoon Tajín Clásico (or Tajín Clásico Low Sodium)
Use a rolling pin or a glass tumbler to flatten bread slices.
Mix together peanut butter, fruit and Tajín. Taste. Add more Tajín if desired. Spread 1/4 of mixture on each slice of bread. Roll each slice in a tight spiral and wrap in wax paper twisting the ends like a candy wrapper. Variations: You can try different types of fruit or replace the fruit with 4 tablespoons of your favorite jam or jelly or honey.
Mexican Chamoy Candy Recipe (Dulces Enchilados)
Ingredients
1-pound gummy peach rings or any gummy candy like gummy bears, gummy watermelon, or fruit slices.
2 tablespoons Tajín chamoy sauce
2 tablespoons Tajín chile-lime seasoning preferably low-sodium (blue cap)
1 cup granulated sugar
Instructions
In a large mixing bowl, add the gummy candies. Pour in the chamoy sauce and stir well until all the candies are evenly coated. Transfer the coated gummies to a drying rack or parchment-lined tray. Let them air dry for about 2 hours, or until they feel tacky (not wet) to the touch. But not completely dry, you want the sugar mixture to stick to the candies. In a small bowl, combine the granulated sugar and Tajín. Stir until well mixed. Once the gummies are tacky, toss them in the sugar-chile mixture until evenly coated. Enjoy immediately, or store in an airtight container or Ziploc bag at room temperature. Candies stay fresh for 1–2 weeks (longer in dry climates). You can use just about any chewy candy in this chamoy candy recipe. Gummy bears are a classic choice and hold up well to the coating. Sour gummy worms and sour belts bring a tart kick that pairs perfectly with the chamoy and chile-lime seasoning. Fruit-flavored jelly slices, gummy watermelons, and rainbow strips also work well.
