Red Chili Sauce To Be Used With Traditional Tamales Food

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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.

Provided by Karen From Colorado

Categories     Sauces

Time 1h5m

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.

TRADITIONAL TAMALES RED CHILI SAUCE FOR PORK OR BEEF (RAR)



Traditional Tamales Red Chili Sauce for Pork or Beef (RAR) image

I tweaked the recipes by using dried chilies it's easier than fresh and more traditional. I also used two types of chilies to give more taste without the heat. To reduce heat adds little more roux .

Provided by Richard_R

Categories     Marinades and Sauces

Time 1h5m

Yield 6

Number Of Ingredients 10

10 large dried chilies (New Mexico or Anaheim)
5 large dried chilies (Ancho or Pasilia)
4-5 whole Garlic cloves or garlic cloves from tamale meat, See "Traditional Tamales Pork or Beef (RAR)"
1 medium onion quartered or onion from tamale meat, See "Traditional Tamales Pork or Beef (RAR)"
2 teaspoon seasoned salt Lawry's or Johnny's
1 teaspoons ground cumin or to taste
1 tablespoon sugar
2 tablespoon lard (or vegetable shortening)
2 tablespoon all-purpose flour
3-4 cups chicken broth or broth from tamale meat, See "Traditional Tamales Pork or Beef (RAR)"

Steps:

  • 1. Remove stems and seeds from chills, with a paring knife make a slit down the side, and open up the chills remove seeds and stems 2. In a 5-quart saucepot submerge chili pods in the chicken broth or strain reserve from tamale meat liquid. Bring to a simmer over high heat, then shut off the heat, cover the pot, and allow the chills to sit for 1 hour. 3. Strain the the chili pods from soaking liquid mixture, and set aside soaking liquid. 4. Put peppers and 2 1/2 cups of the soaking liquid into a blender or remaining reserve meat liquid. This may be done in batches. 5. Add garlic, onion, cumin and salt, or you can use the garlic and onion from tamale meat, See "Traditional Tamales Pork or Beef (RAR)" 6. 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. 7. In the 5-quart saucepot, stir flour into melted lard (or vegetable shortening) over heat until browned. 8. Carefully stir in blended strain chili mixture. 9. 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. Use this sauce for tamales, see "Traditional Tamales Pork or Beef (RAR)" recipe. 10. Reserve about 1/2 cup of this sauce to color the Masa. See "Traditional Tamales Pork or Beef (RAR)" recipe. 11. 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.

Nutrition Facts : Calories 18 calories, Fat 0.121538750010833 g, Carbohydrate 3.7999858341622 g, Cholesterol 0 mg, Fiber 0.418729176680598 g, Protein 0.521553750110449 g, SaturatedFat 0.0170829166683865 g, ServingSize 1 1 Cup (25g), Sodium 1390.92425119369 mg, Sugar 3.38125665748161 g, TransFat 0.0254226666702403 g

RED CHILI SAUCE



Red Chili Sauce image

Every Christmas my mom makes tamales and pozole and I can't have either without her red chili. So simple and so much better than canned, but be careful when blending because this can be messy and red chili stains!

Provided by catalinacrawler

Categories     Sauces

Time 35m

Yield 25 serving(s)

Number Of Ingredients 4

1 (9 ounce) bag red dried New Mexico chiles
2 teaspoons garlic powder, divided
4 -6 teaspoons salt, divided
water, to cover

Steps:

  • Remove stems and using a small knife slice the chilies lengthwise.
  • Remove seeds and veins.
  • Rinse with hot water.
  • Put chilies in a large pot and cover with water, bring to a low boil.
  • Let chilies boil until they turn bright red and soft, approximately 10 minutes.
  • Remove from water and let cool; reserve water for later use.
  • Working in batches fill a blender less than half way up with chilies and add about 2 cup of the water from the pot. Cover and blend on high (careful here, this stuff tends to splatter).
  • Once the blender is going remove the lid and add more chilies and water depending on the consistency, you don't want it too thick or too thin. you'll know its the right consistency when you can see a spinning vortex while blending.
  • These amounts will yield approximately 2 blenders full. Each batch should have approximately 4 oz chilies, 1 tsp garlic powder and 3 teaspoons sea salt. Add salt one tsp at a time and taste for preference.
  • Let blend on high for approximately 10 minutes each batch.

Nutrition Facts : Calories 33.8, Fat 0.6, SaturatedFat 0.1, Sodium 381.4, Carbohydrate 7.3, Fiber 3, Sugar 4.2, Protein 1.1

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