To make the syrup: remove the outer husk and stem from the 5 ounces of tamarind pods. Combine the pods, 3 cups of water, and 1 1/2 cups sugar in a medium saucepan and place over medium-high heat. Whisk until sugar is dissolved and then bring to a boil. Boil gently until the pulp around the seeds of the pods are soft, about 10 minutes. Let cool slightly.

Blend: Pour tamarind mixture into the blender and blend until liquified. The seeds will make a very loud noise but will not break your blender. Strain out the seeds and discard. Syrup can be made up to a week in advance. Keep covered in the refrigerator until ready to use.

To make the cocktail: Cut one of the limes in half then slice one half into wedges. Cut a slit in a lime wedge then rub it around the outer rim of your glass. Combine the 2 teaspoons salt, 1 teaspoon sugar, and 1 teaspoon chipotle chili powder on a small plate then dip the glass in the mixture to coat (you can use as much as you'd like to make it spicy for your tastes).

Shake: Combine 1/2 cup tequila, 1/4 cup simple syrup, and the juice from the remaining 1 1/2 limes in a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosty. Pour into the prepared glass. Garnish with a lime wedge if you'd like. ¡Salúd!