Mexican Red Sauce For Tamales & Pozole
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
9 cups
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Calories
22 kcal
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Course
Condiments
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Cuisine
Mexican
Mexican Red Sauce For Tamales & Pozole
Description
The Mexican Red Sauce for Tamales & Pozole uses dried New Mexico and pasilla chiles that are briefly cooked in water with oregano, salt, and pepper until softened and pliable. The chiles are then rested in the cooking liquid to further hydrate. In batches, the softened chiles are pureed with broth and strained through a fine mesh to remove skins and seeds, resulting in a velvety sauce base.
This process produces a sauce with deep red color and pronounced chile flavor without harsh bitterness. The oregano adds a fragrant herbaceous note, enhancing the complex flavor profile. The broth used in blending helps adjust consistency and meld flavors. This sauce serves as a flavorful foundation for tamales or pozole, highlighting traditional Mexican dried chiles.
Choosing fresher, pliable dried chiles preserves brightness and flavor; brittle or very old chiles may produce a dull or harsh sauce. Excess chiles can be frozen to maintain freshness. The sauce’s flavor may mellow after preparation as it cools and rests.
Ingredients
- 8 ounces red chile dried, New Mexico
- 4 ounces dried pasilla chile
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- 3 cups broth beef, chicken or vegetable; may need a little more to blend all of the chiles
Instructions
- Remove the top of the chiles and shake out most of the seeds.
- In a large pot, add the chiles salt, pepper and oregano.
- Add enough water to cover all of the chiles.
- Cover and cook on medium heat for about 20 minutes or until they're very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off.
The following steps will be done in 3 batches or so until all of the chiles are blended:
- Transfer chiles to a blender or food processor and add 1 cup broth (do not add the cooked water). Puree for about 1 minute.
- Place a fine mesh strainer over a large bowl and pass the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).
- Repeat the process until all of the chiles are blended and strained. Taste for salt and pepper and add more according to taste if necessary.
- Discard the seeds and skins left in the mesh strainer.
- Note: The flavor may be strong at this stage but it changes for the better once it's mixed into your recipe for tamales or pozole.
- Store in jars in refrigerator for up to 2 weeks or freeze until ready to use.
Notes
- Select dried chiles that are flexible and not brittle to ensure good flavor and texture.
- Freeze extra dried chiles in ziplock bags for up to six months to keep them fresh.
- Ensure thorough straining to remove skins and seeds for a smooth sauce texture.
- Adjust seasoning with salt and pepper after blending to match your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 22kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Sodium | 112mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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