Best Red Chili Sauce To Be Used With Traditional Tamales Recipes

HOMEMADE RED CHILE SAUCE FOR TAMALES

Steps:

• Remove the tops of the chiles and shake out as much of the seeds as possible. In a large pot, add chiles, Mexican pickling spices, onion and garlic cloves Add enough water to cover. Cover and cook on low for about an hour.
• Once the chiles have cooled some, and are soft, in batches transfer to a food processor. Use a slotted spoon to make sure you get the spices and the garlic. Puree until smooth adding some of the chicken broth and the chle water to each batch.
• Place a strainer over a large bowl. Pour the pureed chile sauce into the strainer and with the back of a wooden spoon, push the mixture through the strainer to remove skins, remaining seeds and any remaining chunks of spices.
• Once the chile mixture is strained, adjust seasonings. I'm a cumin fan, so I always add ground cumin and salt. I like to add in 1/8 cup cider vinegar 1 tablespoon sugar to balance flavors.
• In place of the New Mexico Dried Chile, you can use an assortment. Nora peppers are nice, and I've used Mulata dried peppers. Each combo will add a different nuance of flavor to your sauce.

RED TAMALE SAUCE RECIPE (+VIDEO)

Steps:

• Carefully split the peppers and remove seeds and membranes. Cut peppers into 1-2 inch pieces. Arbol peppers are small so no need to cut those.
• Using a firm bristle brush, wash peppers.
• Place peppers, tomatoes and garlic in pan with 2 cups chicken stock (or enough to cover). Heat on medium and bring to boil, then reduce to low and simmer for 20-30 minutes until soft.
• Remove all vegetables and remaining spices to blender and blend until smooth. Note: If water has turned too dark, you may want to strain the vegetables to the blender then discard the liquid and replace with fresh chicken stock. Return all to the same pan.
• Simmer for 15 minutes to thicken slightly. Add more spices or salt to taste, if desired.

RED CHILE PORK TAMALES

Steps:

• For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
• Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
• Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
• For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.

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 CHILE TAMALES

Steps:

• In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.
• Deseed the chile pods, then soak the pods in hot water until soft.
• Puree the soft chile pods.
• Boil roast with salt, pepper and garlic until beef is cooked through.
• Remove beef; shred.
• Reserve the beef broth.
• Mix red chile puree with shredded beef.
• Add reserved beef broth until moist.
• Spread masa in a corn husk.
• Place about 1 1/2 ounces beef in the center of the masa.
• Fold over sides of tamale, then wrap tamale in wax paper.
• Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.