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Red sauce in a glass bowl surrounded by dried chiles on the side.
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Mexican Red Sauce For Tamales & Pozole

This Mexican Red Sauce is exactly what you need to make red Tamales & Pozole. Make a batch, freeze and have it ready for when needed.
Course Sauces
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 9 cups
Calories 22kcal
Author Ana Frias

Ingredients

Instructions

  • 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.

Notes

Selecting the chiles:
  • They should be pliable, flexible and not overly dry or brittle. If they brake when you bend them, that means they're very old. 
  • The stems hold still be attached to most of them. 
  • If you have extra chiles, freeze them in ziplock bags for up to 6 months to preserve their freshness. 

Nutrition

Serving: 1cup | Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 112mg | Fiber: 1g | Sugar: 3g