For the Tamale Casserole 1 cup enchilada sauce 12 oz diced chicken or turkey meat garnish: chopped green onion, sour cream, and crushed pork rind Instructions Heat oven …
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For the red chile sauce 3 ounces dried guajillo chiles, rinsed, stems and seeds removed 3 ounces dried ancho chiles rinsed, stems and seeds removed hot water 1 ½ teaspoons garlic powder 1 ½ teaspoons kosher salt ¾ teaspoon ground …
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Red tamale sauce is an essential recipe for your authentic Mexican pork or beef tamales, made with real Mexican dried chiles. When you’re ready to make a tamale commitment, be sure to use an outstanding homemade sauce like this one. Recipe
Remove stems and seeds from chills, with a paring knife make a slit down the side, and open up the chills remove seeds and stems 2. In a 5-quart saucepot submerge chili pods in the chicken broth or strain reserve from tamale meat liquid. Bring to a simmer over high heat, then shut off the heat, cover the pot, and allow the chills to sit for 1 hour.
If you go all wild with your tamale sauce and run the blender on high, it will explode from the top and likely burn the hand you have sitting on top of the lid. A blender is one of the most used small appliances in the Mexican kitchen. When you get finished, you will have a quart of incredibly delicious and fresh tamale sauce.