In a large pot, combine the peeled tamarind pods, water, and orange. Bring the mixture to a boil and continue boiling for 30 minutes. Remove from heat and allow to cool for another 30 minutes.

Once cooled, pour the tamarind mixture into a colander placed over a large bowl. Press and scrape the mixture to extract the juice and pulp into the bowl. Discard the seeds after repeating the process to remove any remaining pulp from them.

Transfer the tamarind pulp to a blender and blend until smooth.

Return the blended tamarind mixture to the pot. Stir in the sugar, Tajin®, and butter. Bring it to a gentle boil, stirring constantly, until the mixture reaches 240°F (115°C)—the "soft ball stage." At this stage, a drop of the syrup placed in cold water should form a soft ball that flattens when removed.

Once the mixture reaches this stage, remove it from heat and let it cool for about 2 hours.

Using a pastry or plastic sandwich bag, fill with the candy mixture and squeeze onto plastic spoons. Arrange the spoons on a cookie sheet and chill until firm, approximately 1 hour. If desired, coat with additional Tajin® before wrapping in plastic and securing with a twist tie.