Tamale Sauce Recipes

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HOMEMADE GREEN CHILE TAMALE SAUCE



Homemade Green Chile Tamale Sauce image

Homemade Green Tamale Sauce is a mild yet tangy sauce, perfect for chicken tamales. It's easy to make using Anaheim chiles and roasted tomatillos.

Provided by Christian Guzman

Categories     Condiment     Sauce

Time 50m

Number Of Ingredients 10

6 Anaheim peppers
4 Jalapeno peppers
1 Onion
8 Garlic Cloves
6 Tomatillos
Olive Oil Cooking Spray
1 teaspoon Sea Salt
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Salt

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

RED TAMALE SAUCE RECIPE (+VIDEO)



Red Tamale Sauce Recipe (+video) image

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

8 Red Anaheim Peppers (dried (see notes))
2 Arbol peppers (dried)
2 medium Tomatoes (quartered)
4 Garlic Cloves
3 cups Chicken Stock (divided (or up to 6 cups for desired consistency))
1 tablespoon Ground Cumin*
1 tablespoon Salt*
1 tablespoon Onion Powder*

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

TAMALE SAUCE



Tamale Sauce image

This is my MIL's recipe. I eat the tamales just to get the sauce! It is so simple and so good. I like it best served room temperature. And its best to let it sit a little before serving for the flavors to blend.

Provided by pines506

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (28 ounce) can crushed tomatoes
1 large potatoes or 2 small potatoes
1 small onion, chopped
1 teaspoon oregano
hot pickled chili pepper, and juice to taste
salt

Steps:

  • Cook and dice potatoes (I cook in boiling water, then peel and dice) Mix all ingredients together.
  • Start with 3 or 4 peppers and just 1-2 tsp of juice.
  • Then add more to taste.
  • But let sit at least 20-30 minutes so you can tell how hot it is!

TAMALE SAUCE



Tamale Sauce image

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

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups unsalted beef broth
2 tablespoons adobo sauce (from chipotles in adobo)
2 teaspoons taco seasoning
4 slices (3 ounces) American cheese

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

TAMALES



Tamales image

A couple of things to consider when making tamales, a staple at Christmas time in Mexican households and for special occasions. First, think of assembling tamales like making crepes: The first one or two never work, but they help you become comfortable with the process. Second, don't be tempted to overfill the tamales; a couple of good tablespoons of filling will do it. If you use too much it will make it harder to seal neatly and the filling will likely seep out the top of the husk during cooking.

Provided by Suzanne Lenzer

Categories     dinner, project, sauces and gravies, main course

Time 4h

Yield About 24 tamales and sauce

Number Of Ingredients 17

2 pounds pork shoulder
1/2 onion, roughly chopped
3 garlic cloves, smashed
2 bay leaves
1 teaspoon cumin seed, crushed
3 tablespoons kosher salt
6 to 8 dried New Mexico or California chiles
2 Roma tomatoes
1 teaspoon cumin seed, crushed
1 teaspoon kosher salt
1/4 cup dry masa (flour for tamales)
1 bag dried corn husks, about 24
1 cup lard
4 cups dry masa
1 tablespoon baking powder
2 teaspoons kosher salt
3 1/2 to 4 cups warm chicken broth

Steps:

  • Braise the meat. Place the pork in a pot with the onion, garlic, bay leaves, cumin, salt and enough water to cover 2/3 of the meat; bring to a boil and reduce to a simmer. Cook for about 2 hours or until the meat is fork tender and easy to shred. Reserve.
  • Make the sauce. Heat the oven to 350 degrees. Stem the chiles and seed if desired (seeds will make the sauce spicier). Place on a baking sheet and roast until lightly toasted, about 5 minutes.
  • Transfer the toasted chiles to a medium saucepan along with the tomatoes, cumin and salt. Cover with about 3 cups of water and bring to a boil. Reduce to a simmer and cook for about 30 minutes or until the ingredients are soft and fragrant. Cool.
  • Transfer the cooled sauce to a food processor and purée. Add the masa and continue to blend until thick. Taste and adjust the seasonings as desired. Reserve.
  • When the meat is cool, shred and combine with enough sauce to moisten well. Taste and reseason as needed. Transfer any extra sauce to an airtight container to serve alongside the tamales or to freeze to use later.
  • Soak the corn husks in hot water for 30 minutes to an hour or until malleable. Remove the husks and pat dry with paper towels.
  • To make the dough, using a standing or hand mixer, cream the lard in a large bowl until light and fluffy. Add the masa, baking powder and salt, and mix until combined; the mixture will be dry and resemble peas. Begin adding the warm stock about a cup at a time and continue to mix until the dough becomes light and spongy. You may not need the full 4 cups of stock.
  • Place a steamer in a large deep pot with a lid and fill with 2 inches of water; bring to a boil and reduce to a low simmer.
  • Hold a husk in one hand with the wide end facing you. (If this is awkward you can also lay the husk flat on a clean work surface.) Using a spatula, spread the masa mixture in an even layer, no more than 1/4-inch thick, all over the lower 2/3 of a husk leaving the pointed end clean. Be sure to spread the masa all the way to the right side of the husk, but leave at least 1/2 inch clean on the left side so the batter doesn't overlap when the husks are sealed.
  • Spoon 2 to 3 tablespoons of the meat and sauce mixture into the center of the masa and fold the husk over to enclose. Fold the top of the husk down like an envelope and place in the prepared steamer.
  • Steam for 1 to 1 1/2 hours or until the masa is light and fluffy and releases easily from the husk.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 305 milligrams, Sugar 2 grams

REAL HOMEMADE TAMALES



Real Homemade Tamales image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h35m

Yield 16

Number Of Ingredients 13

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Steps:

  • Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  • Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
  • Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  • Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g

BEEF TAMALES



Beef Tamales image

Provided by Tyler Florence

Categories     main-dish

Time 5h30m

Yield 3 dozen

Number Of Ingredients 15

2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening

Steps:

  • Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
  • To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
  • Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
  • Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  • Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  • The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

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