TAMALES WITH ENCHILADA SAUCE RECIPES

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RED SAUCE FOR TAMALES OR ENCHILADAS ETC... RECIPE - FOOD.COM



Red Sauce for Tamales or Enchiladas Etc... Recipe - Food.com image

Make and share this Red Sauce for Tamales or Enchiladas Etc... recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 8-10 cups

Number Of Ingredients 10

10 ancho chilies (dried poblano)
4 dry Mexican chilies
4 onions, quartered
8 garlic cloves, peeled
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 tablespoon ground cumin
2 -4 cups chicken stock or 2 -4 cups vegetable stock
1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
2 tablespoons sugar
1/2-1 tablespoon salt, please start with the smaller amount, sample and adjust to your taste

Steps:

  • Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil. Remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.
  • Cover and let stand for 30 minutes.
  • Meanwhile, in a saucepan over medium heat, boil the onions in water until soft, about 25 minutes. Drain. Or alternatively you can put the onions under the broiler to blacken.
  • Remove the soaked chiles from the water, reserving 2 cups of the liquid. In a food processor, blend the chilies, onions and garlic until pureed.
  • In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil, being careful not to burn it.
  • Add the chile mixture and simmer for 3 minutes. Add 1 cup of the stock, 1 cup of the reserved chile liquid and the tomatoes.
  • Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.
  • Add the 2 T sugar and 1/2 T salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.
  • Taste and add more salt and sugar if needed.
  • Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.

Nutrition Facts : Calories 168.7, FatContent 5.6, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 477, CarbohydrateContent 29.4, FiberContent 7.5, SugarContent 10.3, ProteinContent 5.1

RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES ...



Red Chili Sauce (To Be Used With Traditional Tamales ... image

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

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 2 teaspoons melted shortening

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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