Recipe by pines506
This is my MIL's recipe. I eat the tamales just to get the sauce! It is so simple and so good. I like it best served room temperature. And its best to let it sit a little before serving for the flavors to blend.
Top Review by joop
Used an immersion blender to get a good mix on this and it was enjoyed and inhaled by all. Subbed in a chipotle for the pickled pepper for smoky goodness. Amazing recipe and one for the permanent file. THANK YOU FOR SHARING! Oh, and we did have 200 tamales, so it was just enough for us!
- 1 (28 ounce) can crushed tomatoes
- 1 large potatoes or 2 small potatoes
- 1 small onion, chopped
- 1 teaspoon oregano
- hot pickled chili pepper, and juice to taste