**Introduction:**
Tamale sauce, a staple of Mexican cuisine, is a flavorful and versatile condiment that adds a delicious savory kick to a variety of dishes. Made with a blend of simple, fresh ingredients like tomatoes, onions, garlic, and chili peppers, this sauce is a perfect accompaniment to tamales, enchiladas, tacos, burritos, and other Mexican favorites. With variations ranging from mild to spicy, tamale sauce can be tailored to suit different taste preferences and can be used as a marinade, dipping sauce, or cooking sauce. This article provides three distinct recipes for authentic tamale sauce, each with its unique flavor profile and preparation method. The first recipe offers a traditional red tamale sauce with a rich, smoky flavor. The second recipe presents a green tomatillo tamale sauce with a bright, tangy taste. Finally, the third recipe introduces a spicy chipotle tamale sauce with a bold, smoky heat. Whether you prefer a mild, medium, or spicy sauce, these recipes provide a range of options to satisfy any palate and elevate your Mexican culinary experience.
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
TRADITIONAL TAMALES (PORK)
This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. 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 Pork
Time 6h
Yield 50 Tamales
Number Of Ingredients 10
Steps:
- In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
- Simmer covered, about 2 1/2 hours or until meat is very tender.
- Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
- Shred the meat using 2 forks, discarding fat.
- Strain the broth and reserve 6 cups.
- In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
- To make masa beat shortening on medium speed in a large bowl for 1 minute.
- In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
- Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
- In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
- To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
- Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
- Fold in sides of husk and fold up the bottom.
- Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
- Lean the tamales in the basket, open side up.
- Add water to Dutch oven just below the basket.
- Bring water to boil and reduce heat.
- Cover and steam 40 minutes, adding water when necessary.
- To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
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.
Tips:
- Prep the Corn Husks: Soak the corn husks in warm water for at least 30 minutes before using. This will make them pliable and easy to work with.
- Season the Masa: Don't skimp on the salt and spices when seasoning the masa. This is what will give your tamales their flavor.
- Spread the Masa Evenly: When spreading the masa onto the corn husks, make sure to do it evenly. This will help the tamales cook evenly.
- Fill the Tamales Generously: Don't be afraid to fill the tamales generously with your desired fillings. This is what will make them hearty and satisfying.
- Wrap the Tamales Tightly: When wrapping the tamales, make sure to do it tightly. This will help keep the tamales from falling apart during cooking.
- Steam the Tamales Properly: Steaming is the traditional method of cooking tamales. Make sure to have a steamer that is large enough to accommodate all of the tamales. Also, make sure to steam the tamales for the recommended amount of time.
Conclusion:
Making authentic tamales is a labor of love, but it is definitely worth the effort. These delicious and versatile dishes can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can master the art of making tamales and impress your friends and family with your culinary skills. So, grab your ingredients and get started on your tamale-making journey today!
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