First attempt was blah.... my sauce was way out of balance (too sweet & sour)... if you attempt it before I do... here is my next approach:
> 4 Chiltepins
> 2 Cloves Garlic
> 4 Dried Apricots (about 3/4 of an ounce).... diced
> 1/4 Cup of White Wine
> 1 Cup of Chicken Broth
> Tablespoon of Coconut Vinegar
> 1 Teaspoon of Tamarind Paste
> 4 Cascabel Chiles
> Pinch of Cumin & Mexican Oregano, lg Pinch of Black Pepper
Simmer until the Apricots & Chiles are relatively tender, let cool then puree... to use as a Basting sauce... just add a little of honey.
Great mind thinks alike... I have been planning to do Pollo en Chamoy... I was going to use Dried Apricots reconsituted with Chicken Broth, Chiltepin & Shallots.
I highly recommend you look for some of the Cocina Mestiza products (they have a good Chamoy with all natural ingredients) on your upcoming trip to Guadalajara... as well as bringing back Vanilla Pods grown in Papantla (an incredible bargain):