Atole de tamarindo is a favorite of many in Mexico (as well as my favorite), and it’s probably the combination of sweet and sour flavors that make it so popular. Tamarind trees are found in the tropical areas of Mexico, like in the states of Jalisco and Colima, which are big producers of this fruit.
Soak the peeled tamarind pods in a bowl with 1-¼ cup of water for 30 minutes. After that time, press the tamarind pods between your fingers, rubbing them to get all the pulp out and form a liquid paste.
Pour 4 cups of water in a medium-sized saucepan and add the sugar. Add the tamarind paste using a strainer to remove the seeds. Place the saucepan over medium heat and bring to a boil.
Meanwhile, mix the masa harina with the remaining water until it doesn’t show any lumps.
When the tamarind mix in the saucepan starts boiling, gently add the masa harina mixture and stir. When the atole comes to a boiling point, reduce the heat and simmer for about 8 minutes, stirring frequently.