What kind of chiles for tamales

This tamale sauce recipe uses both chiles and tomatoes. It works really well for seasoning the tamale filling. If you prefer a sauce made without tomatoes, try this Red Enchilada Sauce recipe instead. It makes a quart as well. My idea of a great Mexican Gravy that you can serve on top of anything from tamales to nachos is my Red Enchilada Sauce. When we make pork tamales, we only need a quart of this homemade tamale sauce.

It will make about 45 tamales or so. If you plan on making more tamales, you can double the recipe. Blend up only about two cups of the mixture at a time.

It will be just as delicious. This is the sauce that we recently used for some really incredible Pork Tamales. Or try these other delicious Mexican recipes. If you like tamales, be sure to try chicken tamales too! Pair it with this Homemade Verde Tamale Sauce recipe. Percent Daily Values are based on a calorie diet. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements.

All rights reserved. Subscribe to 24Bite email newsletters. This is such a yummy sauce. Thank you so much for sharing. Such a tasty sauce and so easy to make! Oooooo… yes! There is nothing better than authentic Mexican food. Definitely trying this recipe soon. Will definitely try this!! Homemade sauces are my absolute favorite! Thus we tend to freeze our steamed tamales in small batches. Can this sauce be frozen in small batches to match our tamale batches?? I frequently make a double batch of this sauce and freeze one for later.

If you are using this sauce as a condiment, you may want to reduce the amount of seasoning since this recipe is for the inside of the tamale. I use the same sauce but I prefer to reduce the salt when using it as a condiment. I also made an excellent enchilada sauce recently that would be great to top tamales too. Thank you. Here comes the "fun" part.

Being that I have never made tamales, I totally went by the directions on how to spread and fill the husks. My husks were nice and soft but when I would spread the dough, the husks tore. The addition of the meat was fairly easy, but the wrapping part was a fiasco! I did my best to just take my time and carefully fill and wrap.

I tried wrapping them up with the strips of husk, but after a few, I just stopped trying to tie. Some of my tamales were fuller than others and they were in no way uniform but I kept on filling. My pot was full after 3 dozen and I had plenty of dough and meat left over. I steamed them for 55 minutes, until the dough pulled away easily from the husks. I removed the steamer basket from the heat and let them rest while I finished cleaning up my unbelievable mess.

This is a very time-consuming and fairly labor-intensive dish. I had more dirty pots, pans, and bowls than I could ever remember ever having for one dish! Next time I probably would really have to consider cutting the recipe in half If you make this recipe, snap a photo and hashtag it LeitesCulinaria. We'd love to see your creations on Instagram , Facebook , and Twitter. I really struggle to find chile in the shops.

A, there the same thing—peppers. One more question! Our local Mexican market sells masa pre-made for tamales. How much would we need to buy for this recipe? My husband and I would like to make these for Christmas. If we make half the recipe, would that be enough for a couple dozen tamales? This will give you plenty of leftovers though, and the recipe does make more pork than needed for the tamales so you could try cooking a smaller pork shoulder.

Thank you, Shelly, for taking the time to let us know! Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting. Upload a picture of your dish Image. Notify me of follow-up comments by email. Notify me of new posts by email. Friend's Email Address.

Your Name. Your Email Address. Skip to content. Bring to a simmer over high heat, then shut off the heat, cover the pot, and allow the chills to sit for 1 hour. This may be done in batches. Cover and blend until smooth. If sauce gets too thick, add in up to 1 cup of the remaining soaking liquid or meat broth until you reach the desired thickness.

Strain the mixture, and set aside. In the 5-quart saucepot, stir flour into melted lard or vegetable shortening over heat until browned. Simmer uncovered for 5 to 10 minutes or until slightly thickened.

If sauce gets too thick, stir in up to 1 cup of the remaining strain soaking liquid or meat broth until you reach the desired thickness. Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands thoroughly with soap and water to remove all of the chili oils. Disclaimer: Nutrition facts are derived from linked ingredients shown at left in colored bullets and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving : I had to modify a lot. I used New Mexico chilis and when blending I added powdered cumin and chicken bullion. In a pot I let simmer for a few minutes to get the flavors "marry". Much much tastier. Maybe I made a mistake but 5 cups of water seemed a bit much for my margaretta blender.

Also was I suppose to soak the pods because blending they just broke them up. Anyway if I try again I will soak and maybe use chicken or beef broth for liquid. Over all it did not make a good sauce for tamales. Maybe someone else will have better luck Read More. Bethany Behrle. This recipe was a good starting point I agree you need to either cook or soak the chiles i soaked mine in about 1.

Rosanne Caravella. It was very authentic. Not as much heat as i expected be sure to wear gloves when preparing the peppers Read More. Diane Mccool-Sanders. Rating: 5 stars. Soup Loving Nicole Allstar. I used this for chicken instead of pork and it turned out pretty good. As others have noted you must bring the chile's back to life by soaking them in hot liquid.