Close To The Real Thing Capital Tamale Enchilads Sauce Recipes

TAMALE SAUCE

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.

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.

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.

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.