Red Chili Sauce (To Be Used With Traditional Tamales)

Red Chili Sauce (To Be Used With Traditional Tamales)

  • Prep Time: 30 mins
  • Total Time: 1 hrs 5 mins
  • Yield: 4cups

    • About This Recipe

    “This is the recipe I use to make Traditional Tamales (Pork). For an online tamale making tutorial, including pictures, please see https://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.”

    Ingredients

  • 15largedried chilies( such as Anaheim, New Mexico, California, or pasilla)
  • 4 -5garlic cloves
  • 2teaspoonsground cumin
  • 1teaspoonsalt
  • 2teaspoonsall-purpose flour
  • 2teaspoons olive oil or 2teaspoonsmelted shortening

    • Directions

  • Remove stems and seeds from dried chili peppers.
  • Place peppers in a single layer on a baking sheet.
  • Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
  • Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
  • Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
  • Add garlic, cumin and salt.
  • Cover and blend until smooth.
  • In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
  • Carefully stir in blended chili mixture.
  • 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, Traditional Tamales (Pork).
  • 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.

    • Reviews

  • “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!!”

  • “This was great with the tamales, but I am thinking that it would also make a great base for chili.”

  • “Amazing!This is an excellent tamale sauce!Some family members were skeptical, since there wasn’t very many ingredients in it (“No tomatoes?I bet that’s not very good.” -My Mom), but I believed in the recipe (ha!).I followed the recipe exactly and it turned out great!I used dried guajillo chilis I found at the store and they were perfect.I cut off the stem, then sliced them open on one side so that I could get the seeds out.This worked well and was very fast.I would recommend straining the sauce before thickening it- there are lots of little pieces of chili skins that don’t get blended completely.Will definitely make this sauce again! Thanks!”

  • “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.”

  • “This is got to be the best Red Chili Sauce I’ve ever tried! This was Excellent with your TraditionalTamales. Thanks again.”

  • “This does make a great enchilada sauce. We have used a similar recipe in our family for generations.The only difference is that we don’t thicken it with flour. DNowhat”

  • “I think this would be great on chicken enchiladas!”

  • “Made with New Mexico chilies.Used with the tamale recipe listed in the description.Very good.Wouldn’t change a thing.”

  • “do not use the soaking water from the peppers. the tannin makes the sauce very bitter. use fresh water or chix stock. otherwise this is just a enchilada sauce recipe..”

  • “Loved it.Made tamale filling using a 3 lb all natural grass fed brisket from Whole Foods.Used combination of Guajillo, New Mexico, and Pasilla peppers.Worked beautifully.Thanks for sharing.With these recipes, no longer will I need to rely on friends bringing back tamales from Texas/New Mexico.”

  • “Wonderful sauce! I realized after I had mixed the meat into the sauce I should have strained the sauce. I had a lot of tiny pieces of chili skin left.”

  • “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 :)”

  • “This is essentially the canned red enchilada sauce from the big chain grocer, in exactly the same way that a pork belly braised in a dark, rich, homemade chicken stock compares to a slice of canned boiled ham.I used the new mexico chiles with the soaking liquid, and it was fantastic for my enchiladas.Another time I used a mix of california and new mexico chiles, with only a little of the soaking liquid, the rest a light chicken stock.This was great in my tamales, which were hailed by all, both the Mexican and lighter complected relatives and friends, as amongst the best they had ever had.I’m sticking with this recipe.Even my three kids were eating the tamales, so this one is a winner.5 stars for its authenticity and unpretentious simplicity.”

  • “Oh man. This was great! I did make some modifications, so here goes. First of all, I was torn as to whether or not to use the water that the chiles soaked in. I decided to go for it and it came out yum. I wasn’t super strict on taking all the seeds out b/c we like heat. I used California chiles, which aren’t really spicy… I kinda forgot about them in the oven but as soon as I smelled them I ran and took them out…no clue how long that took. Maybe 2 minutes? Once I blended them with the spices as written, I felt like it was missing something. I added another clove of garlic and tomato bouillon. Then I did the rest as written. OMG…I can’t highlight enough how delish this is. I will make again and again and use as enchilada and chilaquile sauce too!”

  • “Fantastic.Easy to follow and make.I used Californa Entero peppers, came out like a spicy dream!Didn’t change one thing, didn’t need to.”

  • “I agree this is so very close to myMexican grandmothers & my mother’s recipe.It’s almost like a mole sauce.the only small difference beingwe add a pinch of ground cinnamon to our sauce. And I would like to say authentic red sauce for tamales NEVER has ANY type of tomato product in it.You made it easy to read and understand, great job!!!”

  • “Do NOT use the soak water! I made this recipe before and followed the advice in a comment and omitted the soak water. It came out delicious and tasty. I made this recipe a second time and used the soak water, forgetting the advice. It came out foul, bitter, and disgusting, I chucked the meat/sauce mixture after tasting. Fine recipe that I recommend without the soak water.”

  • “AMAZING.So worth it.”

  • “This, along with making tamales was a maiden voyage for me.I made the sauce exactly as recommended.It is great, however, had I read the reviews first, I would have included oregano as well.I have some left.Should I refrigerate, or can I freeze it.After the work, I do not wish to lose a drop!Yummo!”

  • “I made this recipe for Christmas tamales and it was wonderful and sooooooo easy.I was always so scared to make red sauce from scratch.WOW… it is delicious!!I made 4 batches … the first ones I made with New Mexico chilies and the last one with California chilies.The New Mexico was a little too warm for my family so I toned it down with the Californiachilies and then blended them all together.My tamales were a hit.My son said they were the best he’d ever tasted.I won’t be afraid to make them anymore!!!Thank you!Happy New Year everyone!!”

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