HOMEMADE GREEN CHILE TAMALE SAUCE
Steps:
- Preheat oven to 400℉.
- Remove seeds and membranes from peppers, cut into large chunks. (Note: please use gloves when cutting up peppers.) Cut onion into chunks. Place peppers, onion and garlic cloves into sauce pan. Cover with water and bring to a low boil on medium heat. Cook for about 15 minutes, until soft.
- Spray baking sheet with cooking spray.
- Remove outer husk from tomatillos and wash well to remove any sticky residue. Cut each tomatillo in half, horizontally.
- Place tomatillos, cut side down, on sprayed baking sheet. Spray tops with cooking spray and sprinkle with sea salt.
- Place in oven and bake for 15 minutes, until soft. Use caution when removing because the tomatillos can burst into liquid. Set aside.
- Once peppers are softened, allow to cool about 10 minutes. Do not discard liquid. Using a slotted spoon, remove pepper mixture to blender to process only half at a time. Add a little bit of liquid from peppers to blender, just enough to allow the blender to process (about 1/4 to 1/2 cup). Process peppers and tomatillos fully. Discard remaining liquid. Return to pan.
- Add remaining seasonings and heat on medium for 15 minutes. Makes one quart (62 tablespoons).
Nutrition Facts : Calories 302 kcal, Carbohydrate 68 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Sodium 10443 mg, Fiber 21 g, Sugar 27 g, ServingSize 1 serving
TAMALE SAUCE
An easy, cheesy Tamale Sauce that reigns supreme with its Tex-Mex flare and kick of spice. The perfect consistency for drizzling over tamales and more!
Provided by Kelly Anthony
Categories Main Course
Time 12m
Number Of Ingredients 6
Steps:
- Place a skillet over medium heat, and add the butter. As soon as it has melted, sprinkle over the flour. Whisk until a paste has formed and stir for 1-2 minutes more.
- Begin adding the beef broth a splash at a time, whisking well after each addition, until it resembles a pudding-like consistency. Once this consistency has been achieved, begin streaming in the broth, whisking all the while. Allow the mixture to simmer until slightly thickened, about 5 minutes.
- Add the adobo sauce, taco seasoning and American cheese. Stir until the cheese has melted and remove from the heat.
- Top your tamales with the Tex-Mex Tamale Sauce, serve and enjoy.
Nutrition Facts : Calories 71 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 1190 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RED TAMALE SAUCE RECIPE (+VIDEO)
Red tamale sauce is an essential recipe for your traditional Mexican pork or beef tamales. When you're ready to make a tamale commitment, be sure to use an outstanding homemade sauce like this one.
Provided by Christian Guzman
Categories Sauce
Time 1h25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Protein 0.25 g, Sodium 251 mg, Sugar 1 g, ServingSize 1 serving
RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES)
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
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.
More about "authentic tamale sauce recipes"
HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES …
From masterclass.com
- 1. In the bowl of a stand mixer fitted with the paddle attachment, cream lard and butter together until light and fluffy, about 2 minutes. (Alternatively, use a hand mixer or whisk.) 2. In a separate bowl, mix masa harina, baking powder, and kosher salt together until well combined. Add dry ingredients to the whipped lard and mix until a shaggy dough forms. 3. Add broth one cup at a time, mixing after every addition, until a light, spongy dough forms. (You may not need to use all of the broth.) Test the masa by pressing a little into the palm of your hand. If it holds its shape and doesn’t crack, and is able to be easily removed from your palm without sticking, the dough is ready. If not, add more liquid and continue to mix.
- 1. In a large bowl or stockpot, soak corn husks in warm water and cover. (If the corn husks rise to the surface, cover with a clean plate or other weight.) Soak until softened, about 30 minutes and up to overnight, then drain and pat dry with a clean kitchen towel. 2. Line a large strainer or steamer basket with corn husks (this is a good use for any extra-large or extra-small husks) and place a ball of foil in the center. Place tamales against the ball, open side up, leaning them against each other. 3. Set a softened corn husk on a flat surface smooth side up, with the wide end facing you and the tapered end pointing away from you. Starting from the wide end of the husk, spread 2 tablespoons masa with your fingers or an offset spatula from edge to edge and about ⅔ of the way up the husk. You should have a rectangle about a ¼ inch thick. Repeat with remaining husks. 4. Add 2 tablespoons of chilled filling to the center of the masa-covered husk. Fold one side of the husk over the fillin
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
AUTHENTIC MEXICAN RED CHILE SAUCE - REBOOTED MOM
From rebootedmom.com
PORK TAMALES. AUTHENTIC RECIPE - MARICRUZ AVALOS KITCHEN …
From maricruzavalos.com
TOP 10 RED TAMALE SAUCE RECIPE IDEAS AND INSPIRATION
From pinterest.com
AUTHENTIC TAMALE RED SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TRADITIONAL PORK TAMALES WITH MOLE SAUCE RECIPE - LOS ANGELES …
From latimes.com
AUTHENTIC GREEN SAUCE FOR TAMALES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
RED TAMALE SAUCE AUTHENTIC RECIPE (+VIDEO) - PINTEREST
From pinterest.com
AUTHENTIC MEXICAN TAMALE PIE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
AUTHENTIC MEXICAN TAMALE SAUCE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
WHAT SAUCE GOES ON TAMALES - JUST MEXICAN FOOD
From justmexicanfood.com
AUTHENTIC MEXICAN PORK TAMALE SAUCE RECIPES
From recipeschoice.com
AUTHENTIC TAMALE SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD …
From stevehacks.com
TAMALE SAUCE IN A CAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AUTHENTIC MEXICAN TAMALE SAUCE RECIPE - RECIPES-IDEAS.INFO
From recipes-ideas.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love