TAMALES SAUCE RECIPE RECIPES
TAMALE SAUCE RECIPE - FOOD.COM
This is my MIL's recipe. I eat the tamales just to get the sauce! It is so simple and so good. I like it best served room temperature. And its best to let it sit a little before serving for the flavors to blend.
Total Time 10 minutes
Prep Time 10 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook and dice potatoes (I cook in boiling water, then peel and dice) Mix all ingredients together.
- Start with 3 or 4 peppers and just 1-2 tsp of juice.
- Then add more to taste.
- But let sit at least 20-30 minutes so you can tell how hot it is!
Nutrition Facts : Calories 64.8, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 215.7, CarbohydrateContent 15.2, FiberContent 2.5, SugarContent 4.4, ProteinContent 1.8
RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES ...
This is the recipe I use to make recipe #15286. 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.
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 4 cups
Number Of Ingredients 6
Steps:
- 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, recipe #15286.
- 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.
Nutrition Facts : Calories 39.5, FatContent 2.6, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 585.6, CarbohydrateContent 3.9, FiberContent 0.8, SugarContent 0.9, ProteinContent 0.7
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Total Time 3 hours 35 minutes
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Reviews 4.4
Total Time 3 hours 35 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 235.9 calories per serving
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