My Aunt Dorothy who lived many years in Flag, now Phoenix, taught me similarly but forbade cumin. I must say I love the comino seed and use it often in Mexican dishes. But, for the tamale... I remain traditional and never, never, ever use cumin in either the masa or the meat filling. For this reason, I am giving only four stars. I would also warn anyone making this sauce for the express and immediate preparation of tamales, do not soak the husks in this water; if you do, your hands will catch fire shortly after the actual assembly begins.
For some reason this sauce came out very bitter. I had to add stock and bouillon cubes to make it tolerable. If anyone has any tips to make it better, I'd appreciate it, otherwise I'm not sure if I will use this recipe again.
The recipe was perfect. I just threw everything in the blender without doing the stove step. Taste just as great.
Oh man. This was great! I did make some modifications, so here goes. First of all, I was torn as to whether or not to use the water that the chiles soaked in. I decided to go for it and it came out yum. I wasn't super strict on taking all the seeds out b/c we like heat. I used California chiles, which aren't really spicy... I kinda forgot about them in the oven but as soon as I smelled them I ran and took them out...no clue how long that took. Maybe 2 minutes? Once I blended them with the spices as written, I felt like it was missing something. I added another clove of garlic and tomato bouillon. Then I did the rest as written. OMG...I can't highlight enough how delish this is. I will make again and again and use as enchilada and chilaquile sauce too!
Fantastic. Easy to follow and make. I used Californa Entero peppers, came out like a spicy dream! Didn't change one thing, didn't need to.
AMAZING. So worth it.
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!
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!!
Ahhhh! the endless selection of chiles that one person can use! :) i love it! will make again! thanks!!
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.).