I love this recipe, but no salt or lard. I use jalapeños and arbo peppers. Thanks!!!!
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.
I adjusted the recipe a bit to make it how my mother in law made them years ago. Instead of using water or soaking water. I used the stock from the pork( as I added 3 cups extra of water to the cooking process) in the chili to blend and I didn't use flour to thicken. The stock thickened it. Fyi... If you don't want it spicy just use less chilis. I made 10 pounds of pork and used 15 chilis . It turned out great.
I doubled the sauce using ancho and guajillo peppers. Nice smoky flavor..I froze half the sauce to save time the next time I make your tamale recipe..Thank you so much for these recipes...
I wasn't sure why you would want to roast dried peppers, but I decided to follow the recipe and sure enough, my gut was right. This turned out EXTREMELY bitter (and not in that lovely earthy pepper sort of way). SOLUTION: Same recipe, just skip the roasting part. Also, maybe a bit less garlic. For this sauce, 1-2 cloves is plenty! I also added just a bit of oregano and the juice of one lemon (slowly, as sauce cooled). So, maybe I did change it a bit, but the prep instructions here are spot on.
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.