Ingredients for Red Sauce For Tamales Or Enchiladas Etc
- Ancho Chilies
- Dry Mexican Chilies
- 1 large onion, chopped
- Garlic Cloves
- Olive Oil
- Ground Cumin
- Pork Stock
- Tomato Puree
- 2 teaspoons sugar
- 1/2 teaspoon salt
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How to Make Red Sauce For Tamales Or Enchiladas Etc
- Seed and rinse 1 pound dried chiles (such as ancho or guajillo). Set aside.
- Bring 4 cups of water to a boil in a large saucepan.
- Remove from heat and add the chiles. Gently push them down to fully submerge.
- Cover and let stand for 30 minutes.
- Meanwhile, in a separate saucepan over medium heat, boil 1 large onion, chopped, in 1 cup of water until soft, about 25 minutes.
- Drain the onions. (Alternatively, broil the chopped onion until blackened.)
- Remove the soaked chiles from the water, reserving 2 cups of the liquid.
- In a food processor or blender, combine the chiles, boiled onions, and 4 cloves of garlic. Blend until completely pureed.
- In a medium saucepan over medium heat, heat 2 tablespoons of vegetable oil.
- Add 1 teaspoon of ground cumin to the hot oil; stir constantly to prevent burning.
- Add the chile puree to the saucepan and simmer for 3 minutes.
- Stir in 1 (28-ounce) can of crushed tomatoes, 1 cup of reserved chile liquid, and 1 cup of chicken or vegetable stock.
- Add additional stock or reserved chile liquid as needed to reach desired consistency (similar to thin gravy).
- Add 2 teaspoons of sugar and 1/2 teaspoon of salt. Cook for 10 minutes more, stirring occasionally, until thickened.
- Taste and adjust salt and sugar as needed.
- Let cool completely before storing.
- Store in an airtight container in the refrigerator for 4-5 days or in the freezer for 2-3 months.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
41g
Fat
3g
Carbs
9g
