65 Reviews

Do NOT use the soak water! I made this recipe before and followed the advice in a comment and omitted the soak water. It came out delicious and tasty. I made this recipe a second time and used the soak water, forgetting the advice. It came out foul, bitter, and disgusting, I chucked the meat/sauce mixture after tasting.

Fine recipe that I recommend without the soak water.

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SMB San Diego November 13, 2012

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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Yeller504 December 31, 2011

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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Mole January 23, 2011

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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Nurse Amanda January 19, 2010

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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Chef Munky November 30, 2008

I have not made this recipe because it doesn't tell me how many tamales it makes. Sorry

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Anonymous December 30, 2015

This is a great basic tamale/enchilada sauce. I was looking for a tamale sauce for the meat. I managed the chilies in this way, though: Cut of the tops and shook out the seeds that I could, roasted as in the directions. and soaked. But I don't like the skins, and only wanted some of the seeds so as not to be too hot. After soaking, cut the chiles down one side and open. The heart of the seeds and the membranes pull out pretty easily. Then I took a smooth edged spoon and gently scraped it along the inside of the skin, removing the pulp. This way I didn't get any of the skin in the sauce. But the sauce is deliciously tasty and easy to make. Thank you.

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godbreathed01 December 22, 2015

Really wonderful flavor, I made extra for serving the tamales and will try the leftovers in enchiladas!

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Diana J. December 05, 2015

I love this recipe, but no salt or lard. I use jalapeños and arbo peppers. Thanks!!!!

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Beverly B. July 08, 2015

Its not bad definitely a good base to start from and tune how you like. I used small red chilis so 15 was a ridiculous amount of capsasin a.k.a. heat. Did it again using only 4 and a smaller amount of (steeping)water and it turned into a good red sauce base. To offset the somewhat bitter red chili....I added about 3 oz of tomato paste. I prefer the sour of the tomatoes against the bitter of the chilis...still has a great southwest/mexican flavor and will be a great accent to your tamales whether poured on them direct or used inside them prior to cooking. Simple but a great addition to your own tamale recipie! I will try the recommended peppers next time and see how it goes.

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tommyjoking May 02, 2015
Red Chili Sauce (To Be Used With Traditional Tamales)