Ensalada de Dulces con Chamoy

Pasos

1. Separate any candies that might be stuck together. If some tamarind candies are very large, cut them into even bite-sized pieces.
2. Combine all the candies in a large, perfectly dry bowl, choosing a container wide enough to mix them without crushing them.
3. Squeeze the limes and strain the juice to remove the seeds. Pour the juice over the candies, then stir gently with a flexible spatula.
4. Add the chamoy sauce, scraping the container carefully. Lift and turn the candies until each one is covered with an even, glossy red coating.
5. Gradually sprinkle the Tajín seasoning and Miguelito powder while continuing to mix. Focus on the bottom of the bowl to scoop up the coating that settles there.
6. Let sit briefly at room temperature so the powders adhere to the chamoy without the candies getting soft.
7. Immediately divide among individual bowls or cups. Finish with the remaining coating from the bottom of the bowl and serve with small forks or toothpicks.