Remove the outer shell and tough fibers from the tamarind pods to extract the pulp. Discard the shells and fibers.
2
Place the peeled tamarind pulp in a medium-sized pot. Add the piloncillo and water to the pot.
3
Heat the mixture over medium-low heat, stirring constantly with a wooden spoon. Continue to cook until the piloncillo completely dissolves and the tamarind mixture thickens into a cohesive, sticky paste, approximately 15-18 minutes.
