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.
Servings 9 cups
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.
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.
Serving: 1cup | Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 112mg | Fiber: 1g | Sugar: 3g