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Jicaletas (jícama lollipops with chamoy)
Jicaletas: thick jícama slices on a stick, painted with chamoy and dusted with chilli-lime powder
At home time outside primary schools in Mexico City's Coyoacán and Narvarte, carts sell jicaletas, thick rounds of jícama pushed onto a stick like a giant lollipop and painted bright red with sweet-sour chamoy. They are crunchy, juicy and cold, with salty, sour and spicy layers on the outside, and make a light afternoon snack on a hot day. Chef's tip: cut the slices at least 1.5 cm thick, otherwise they snap off the stick at the first bite.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ½ lb jícama1 large
- 2 limes
- ½ cup chamoy sauce
- 3 tbsp chilli-lime seasoning powder
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Method
0/4 doneStep 1: Peel 1 ½ lb jícama with a sharp knife, removing the thin brown skin and the fibrous layer just beneath it.
3 minStep 2: Cut it across into rounds 1.5 cm thick and push a wooden lolly stick into each from the edge, about halfway in.
3 minStep 3: Squeeze 2 limes over both sides of every slice.
Step 4: Brush or dip the slices in ½ cup chamoy sauce so they are evenly coated, then dust generously with 3 tbsp chilli-lime seasoning powder. Common mistake: dressing them too early; after 20 minutes the chamoy runs off and the jícama weeps. Serve straight away, cold.
4 min
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 16 g
- Fat
- 0 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jicaletas (jícama lollipops with chamoy) take?
- About 10 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of limes?
- Lemon, same amount.
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