Red Chili Sauce to Be Used with Traditional Tamales
Elevate your tamale-making experience with this authentic Red Chili Sauce, crafted to infuse your traditional tamales with rich, bold flavor. This smoky and slightly spicy sauce is made from a vibrant blend of dried guajillo, ancho, and optional arbol chilies for an extra kick. Enhanced with aromatic garlic, onion, cumin, and oregano, its flavors are perfectly balanced with a touch of chicken or vegetable stock. The sauce is simmered and refined for a silky texture, creating the perfect complement to the hearty masa and fillings of tamales. Whether you're preparing for a festive celebration or a comforting homemade meal, this red chili sauce brings an unmistakable depth that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 6 whole dried guajillo chilies
- 4 whole dried ancho chilies
- 2 whole dried arbol chilies (optional for heat)
- 4 cups water
- 4 whole garlic cloves
- 1 medium white onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 2 cups chicken or vegetable stock
Instructions
1. Remove the stems and seeds from the guajillo, ancho, and arbol chilies. Rinse them under cold water to remove any dust.
2. In a medium saucepan, add the cleaned chilies and 4 cups of water. Bring to a boil over high heat, then reduce the heat to simmer. Cover and let the chilies soften for 10-15 minutes.
3. Once softened, remove the chilies from the heat but reserve 1 cup of the soaking liquid for blending.
4. In a blender, combine the softened chilies, garlic cloves, chopped onion, ground cumin, dried oregano, salt, and 1 cup of the reserved soaking liquid. Blend until the mixture is smooth. If needed, add more liquid to achieve the desired consistency.
5. Heat the vegetable oil in a large skillet or saucepan over medium heat. Carefully pour in the blended chili mixture (it may splatter). Stir well and cook for 5 minutes, allowing the sauce to thicken slightly.
6. Gradually stir in the chicken or vegetable stock to thin the sauce to your desired consistency. Simmer for another 10 minutes, stirring occasionally.
7. Taste the sauce and adjust the salt if necessary.
8. Remove the sauce from the heat and strain it through a fine-mesh sieve if a smoother texture is desired.
9. Let the sauce cool slightly before using it as a flavorful accompaniment for traditional tamales.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 9.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
