Red Chili Sauce To Be Used With Traditional Tamales Food

RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES)

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)

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.

RED CHILI SAUCE

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.