Red Tamale Sauce Recipe
Homemade tamale sauce with chiles, garlic and tomatoes is great. Making it from scratch means it can be as spicy as you want it to be.
Servings: 24
Equipment
- 1 pot
- 1 blender
Ingredients
- 2 cup chicken broth or more to thin it out
- 3 large tomatoes quartered
- 1.5 oz guajillo chiles dried, about 8
- 1.5 oz ancho chiles dried, about 4
- 1.5 tsp minced garlic
- 1.5 tsp cumin
- 1 tsp salt
- 1/2 tsp onion powder
Instructions
- Prepare dried chiles by removing stems if there are any, you can slice in half and remove seeds if you would like as well.
- Place 2 cups of chicken broth and the other ingredients for the sauce into a medium saucepan. Bring the ingredients to a boil over medium high heat. Then reduce to low and cover the pot.
- Simmer for 10 minutes or until the chilies are softened.
- Transfer the ingredients in the saucepan to a blender and blend on high for 2 to 3 minutes or until the ingredients are completely puréed.
- If it is not thin enough for your preference, add in additional chicken broth until it becomes the consistency you would like.
- If you want it smooth pour mixture thru a fine strainer to remove larger pieces. Then serve over enchiladas, tamales, or a sauce on other Mexican dishes.
Video
Nutrition
Serving: 1oz | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 174mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1069IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.4mg