Red Chili Sauce To Be Used With Traditional Tamales

Steps on how to prepare a Red Chili Sauce To Be Used With Traditional Tamales recipe

Time

1 hour 5 minutes

Servings

1

Calories

39.5

    Ingredients

  • 15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
  • 4 -5 garlic cloves
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 teaspoons all-purpose flour
  • 2 teaspoons olive oil or 2 teaspoons melted shortening

    How to make it

  1. 1. STEP

    Remove stems and seeds from dried chili peppers.

  2. 2. STEP

    Place peppers in a single layer on a baking sheet.

  3. 3. STEP

    Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.

  4. 4. STEP

    Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.

  5. 5. STEP

    Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).

  6. 6. STEP

    Add garlic, cumin and salt.

  7. 7. STEP

    Cover and blend until smooth.

  8. 8. STEP

    In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.

  9. 9. STEP

    Carefully stir in blended chili mixture.

  10. 10. STEP

    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.

  11. 11. STEP

    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.

    Ingredients

  • 15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
  • 4 -5 garlic cloves
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 teaspoons all-purpose flour
  • 2 teaspoons olive oil or 2 teaspoons melted shortening

    Tags

    MEXICAN

    WEEKNIGHT

    SMALL APPLIANCE

    < 4 HOURS

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