Tamale Sauce
Transform your tamales into a show-stopping dish with this rich and flavorful tamale sauce, designed to elevate every bite. Made with a dynamic blend of dried ancho and guajillo chiles, this sauce boasts a smoky, slightly spicy depth that’s perfectly balanced by the tang of apple cider vinegar and aromatic spices like cumin, oregano, and chili powder. Slow-simmered with crushed tomatoes, garlic, and chicken broth, the result is a velvety, vibrant sauce that pairs beautifully with your favorite tamales, enchiladas, or even as a versatile topping for grilled meats. Quick and easy to prepare in under an hour, this homemade tamale sauce is a game-changer for lovers of authentic Mexican cuisine.
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Recipe Information
Ingredients
- 4 pieces dried ancho chiles
- 2 pieces dried guajillo chiles
- 2 tablespoons vegetable oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 15-ounce can crushed tomatoes
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
Instructions
Remove the stems and seeds from the dried ancho and guajillo chiles. Rinse the chiles under cold water to remove any dirt or impurities.
In a medium saucepan, add the cleaned chiles and enough water to fully submerge them. Bring the water to a boil, then reduce the heat to a simmer. Cook the chiles for 10 minutes or until softened. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Transfer the softened chiles, cooked onion and garlic, crushed tomatoes, and chicken broth to a blender. Blend on high until the mixture is smooth, ensuring no pieces of chile remain. Strain the sauce through a fine mesh sieve if a smoother consistency is desired.
Pour the blended mixture back into the skillet. Stir in the ground cumin, dried oregano, chili powder, salt, and ground black pepper. Simmer the sauce over medium-low heat for 15-20 minutes, stirring occasionally.
After simmering, stir in the apple cider vinegar for a touch of tanginess. Taste the sauce and adjust the seasoning as needed. If the sauce is too thick, add a small amount of chicken broth or water to reach the desired consistency.
Remove the sauce from heat and allow it to cool slightly. Serve warm over tamales or use as a dipping sauce on the side.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 22.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3261 mg | 69% | |
*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.
