Red Chili Sauce (To Be Used With Traditional Tamales)

This sauce was very easy to make. I could smell the aroma from the peppers after they were in the oven for 1 minute and 45 sec. I will make an extra cup to put over the tamales before serving next time. You really need to make Karen's tamale recipe it is great!!

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This was great with the tamales, but I am thinking that it would also make a great base for chili.

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Amazing! This is an excellent tamale sauce! Some family members were skeptical, since there wasn't very many ingredients in it ("No tomatoes? I bet that's not very good." -My Mom), but I believed in the recipe (ha!).

I followed the recipe exactly and it turned out great! I used dried guajillo chilis I found at the store and they were perfect. I cut off the stem, then sliced them open on one side so that I could get the seeds out. This worked well and was very fast. I would recommend straining the sauce before thickening it- there are lots of little pieces of chili skins that don't get blended completely.

Will definitely make this sauce again! Thanks!

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This is got to be the best Red Chili Sauce I've ever tried! This was Excellent with your Traditional Tamales. Thanks again.

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This does make a great enchilada sauce. We have used a similar recipe in our family for generations. The only difference is that we don't thicken it with flour. DNowhat

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I think this would be great on chicken enchiladas!

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From someone with a Mexican Mother from Mexico this is very authentic. There are only a few minor differences. My Mother doesn’t use flour to thicken the sauce and usually uses the chicken stock from whatever meat she is cooking to add more flavor. If boiling the chilies instead of soaking NEVER uses the same water it makes the sauce bitter, always use fresh water. I sometime add a pinch of oregano as well. Thank you for sharing the authentic way of making this sauce that usually is the base of a lot of other Mexican dishes.

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Made with New Mexico chilies. Used with the tamale recipe listed in the description. Very good. Wouldn't change a thing.

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Loved it. Made tamale filling using a 3 lb all natural grass fed brisket from Whole Foods. Used combination of Guajillo, New Mexico, and Pasilla peppers. Worked beautifully. Thanks for sharing. With these recipes, no longer will I need to rely on friends bringing back tamales from Texas/New Mexico.

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Wonderful sauce! I realized after I had mixed the meat into the sauce I should have strained the sauce. I had a lot of tiny pieces of chili skin left.

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Wish I could have given you a higher star rating then just the 5. It's beyond the 5 +5+5+5+5+5!!! Thank you for taking all the time & (Mom to!) to put this all together.My family and myself can't get over how delicious this was :) I didn't make any alterations,kept going as you said.It turned out sooo good!.This is one of those meals that's best to keep for special occasions.Lot of love went into it. My only regret is...NOT doubling it.I made about 27.Every one of them will be gone by tonight. Thank you again,that was a real treat here in Cali :)

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AMAZING. So worth it.

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This, along with making tamales was a maiden voyage for me. I made the sauce exactly as recommended. It is great, however, had I read the reviews first, I would have included oregano as well. I have some left. Should I refrigerate, or can I freeze it. After the work, I do not wish to lose a drop! Yummo!

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do not use the soaking water from the peppers. the tannin makes the sauce very bitter. use fresh water or chix stock. otherwise this is just a enchilada sauce recipe..

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I made this recipe for Christmas tamales and it was wonderful and sooooooo easy. I was always so scared to make red sauce from scratch. WOW... it is delicious!! I made 4 batches ... the first ones I made with New Mexico chilies and the last one with California chilies. The New Mexico was a little too warm for my family so I toned it down with the California chilies and then blended them all together. My tamales were a hit. My son said they were the best he'd ever tasted. I won't be afraid to make them anymore!!! Thank you! Happy New Year everyone!!

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Ahhhh! the endless selection of chiles that one person can use! :) i love it! will make again! thanks!!

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I added a bit of brown sugar, cinnamon and a touch more cumin.....Also I used freshly made chicken broth instead of water to the blender for even more taste - now it taste like the great tamale sauce one finds at Roosevelt's Tamale Parlor in San Francisco (Mission District - 24th & Florida st.).

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Perfect for tamales!

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My husband and I used this sauce on shredded pork for tamales, I knew the second I smelled this sauce it was going to be good! We loved it!

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