Best Tamale Sauce Recipes

MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)

Steps:

• Combine all meatball ingredients.
• Shape into marble sized balls; set aside.
• In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
• Gently fold in the meatballs and bring to a boil.
• Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
• Serve in a chafing dish with colorful picks.

TAMALE SAUCE

Steps:

• Cook and dice potatoes (I cook in boiling water, then peel and dice) Mix all ingredients together.
• Start with 3 or 4 peppers and just 1-2 tsp of juice.
• Then add more to taste.
• But let sit at least 20-30 minutes so you can tell how hot it is!

BEEF FILLET MARINATED IN CHOLULA HOT SAUCE WITH TAMALE AND ACHIOTE PASTE

Steps:

• To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.
• To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.
• To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.
• To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve.

CLOSE-TO-THE-REAL-THING CAPITAL TAMALE ENCHILADS SAUCE

Steps:

• In a medium saucepan, cook oil, flour and seasonings over low heat. Gradually add chicken broth and simmer mixture for about 30 minutes or until it's thick. Per 1/2 cup: 174 cal.; 2 g pro.; 7 g carb.; 16 g fat (3 sat., 4 monounsat., 9 polyunsat.); 2 mg chol.; 622 mg sod.; 1 g fiber; 0 g sugar; 81 percent calories from fat.

ENCHILADA AND TAMALE SAUCE

Steps:

• • In a hot, dry skillet, roast the garlic cloves whole, stirring often, about 15 minutes, until they soften. Cool and peel them. • Remove the stems from the chiles, open them up and remove the seeds. In a hot, dry skillet, toast them for a few minutes on each side. Do not burn them. • Put the toasted chiles in warm water to rehydrate for at least half an hour. • Put the chiles, garlic and spices in the food processor and starting with half the broth, process them to a smooth paste. Add broth until it becomes the consistency of sauce. • Strain the sauce to remove seeds and bits of skin. • Oil the heavy skillet, add the sauce and the sugar. Cook slowly, stirring occasionally, for about 30 minutes.