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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 11g Recipe makes 4 cups) |
||
| Calories 39 | ||
| Calories from Fat 23 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 585mg | 24% | |
| Potassium 70mg | 2% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.9g | ||
| Protein 0.7g | 1% | |
Red Chili Sauce (To Be Used With Traditional Tamales)
By: Karen From Colorado
Dec 5, 2001
This is the recipe I use to make Traditional Tamales (Pork). For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
4 cups
Ingredients
- 15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
- 4-5 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 teaspoons all-purpose flour
- 2 teaspoons olive oil or melted shortening
Directions
1
Remove stems and seeds from dried chili peppers.2
Place peppers in a single layer on a baking sheet.3
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.4
Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.5
Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).6
Add garlic, cumin and salt.7
Cover and blend until smooth.8
In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.9
Carefully stir in blended chili mixture.10
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 soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.11
Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
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- Course > Condiments, etc. > Sauces
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- Preparation > Time to Make > < 4 hours
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- Occasion > Everyday
Featured Reviews for This Recipe
From: ihvhope
On Dec 21, 2008
Great sauce. So good and so easy. I only used about 6 or 7 Pasilla chilies and that was enough. Thank You!!!
From: Chef Munky
On Nov 30, 2008
Wish I could have given you a higher star rating then just the 5. It's beyond the 5 +5+5+5+5+5!!!
Thank you for taking all the time & (Mom to!) to put this all together.My family and myself can't get over how delicious this was 
I didn't make any alterations,kept going as you said.It turned out sooo good!.This is one of those meals that's best to keep for special occasions.Lot of love went into it.
My only regret is...NOT doubling it.I made about 27.Every one of them will be gone by tonight.
Thank you again,that was a real treat here in Cali
From: Charlotte J
On Jan 28, 2002
This sauce was very easy to make. I could smell the aroma from the peppers after they were in the oven for 1 minute and 45 sec. I will make an extra cup to put over the tamales before serving next time. You really need to make Karen's tamale recipe it is great!!
From: mamadelogan
On Nov 4, 2008
From someone with a Mexican Mother from Mexico this is very authentic. There are only a few minor differences. My Mother doesn’t use flour to thicken the sauce and usually uses the chicken stock from whatever meat she is cooking to add more flavor. If boiling the chilies instead of soaking NEVER uses the same water it makes the sauce bitter, always use fresh water. I sometime add a pinch of oregano as well. Thank you for sharing the authentic way of making this sauce that usually is the base of a lot of other Mexican dishes.
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