Oh hi there!!!! How are you all doing?? I’m doing superb and finally enjoying the great weather that beautiful Arizona has to offer during this time of year! I’m really looking forward to spending time outdoors, grilling, bike rides and a few hikes here and there. Are you jealous yet? lol!
Okay I’m not going to beat around the bush any more and ignore the fact that it was exactly one month ago since I’ve blogged! I know I’ve been a bad bad blogger but sometimes things happen that are out of your control and you have to choose your priorities (as in when survival mode kicks in). Don’t get me wrong, my blog is always a top priority but this time other stuff got the best of me; I changed jobs two weeks ago and I can honestly say that it was one of the best decisions I’ve made in a loooong time. The entire process happened so fast that I barely had time to digest what was going on. But when a GREAT opportunity comes knocking on your door, you must act fast and not think about it twice. Right? I’m still working from home but now I’ll be doing consulting work for a great company.
So for the past month I had to transition from one
crazy job to a great one PLUS we had a housewarming get together for some close friends. Getting your house ready to show your friends is a major thing if you ask me! I love to entertain and this was a great time for me to show my culinary skills.
For the main dish I decided to serve Beef Tamales. They are perfect for this time of year. I decided to blog about the process on how to make authentic Mexican Beef Tamales and will be doing two posts to show you the how to’s. Making tamales is time consuming. The two things that will make a difference in your tamales are the Red Chile Sauce (Chile Rojo) and the Masa.
On this post (part I) we’ll talk about how to make the Red Chile Sauce and part II will be how to make the masa, shredded beef & how to assemble them. The beauty of this sauce is that you can make a few cups, freeze it and use later as needed. You can also make Enchiladas, Carne con Chile, Pozole, Chilaquiles …. so versatile! My sister Brenda is the expert at making this sauce and she’s the one that showed me how to do it. I’m so blessed to come from a family of great cooks! 🙂
Okay let’s start with good chiles. I like to combine two different type of chiles as it gives extra depth to the flavors. It’s not about how spicy the sauce is… it’s always about the flavor! Chile New Mexico and Pasilla are my faves.
Remove the top of the chiles and shake out most of the seeds. In a large pot, add the chiles and all of the spices. Add enough water to cover all of the chiles.
You may have to push the chiles down in order to squeeze them all in as they tend to be bulky. Cover and cook on medium heat for about 2 hours.
Once the chiles are soft, transfer to a blender or food processor and add about 1 to 2 cups of water each batch. Start with 1 cup and add more if they are not blending well due to being dry.
Add the pureed chiles through a strainer to remove the remaining seeds and skins. Push the chile mix with a spoon to get the most out of them.
Once all of the chiles are strained, transfer to a big bowl and add more salt and pepper to taste.
Traditional Red Sauce (For Tamales, Enchiladas, Chile Con Carne and more!)
This recipe makes about 4 cups but could easily be doubled. Can be frozen in freezer bags or containers for up to 6 months.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 mins
- Yield: 4 cups 1x
- 8 ounces dried New Mexico chiles
- 4 ounces dried Pasilla chiles
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1/2 teaspoon beef bullion powder
- Remove the top of the chiles and shake out most of the seeds.
- In a large pot, add the chiles and all of the spices.
- Add enough water to cover all of the chiles.
- Cover and cook on medium heat for about 2 hours.
- The following steps will be done in batches until all of the chiles are blended:
- Once the chiles are soft, transfer to a blender or food processor and add about 1 to 2 cups of water each batch. Start with 1 cup and add more if they are not blending well due to being dry.
- Add the pureed chiles through a strainer to remove the remaining seeds and skins.
- Push the chile mix with a spoon to get the most out of them.
- Once all of the chiles are strained, transfer to a big bowl and add more salt and pepper to taste.