Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tamale red sauce (or enchilada sauce). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tamale Red Sauce (or Enchilada Sauce) is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Tamale Red Sauce (or Enchilada Sauce) is something which I’ve loved my whole life.

Tamale Red Sauce (or Enchilada Sauce) Boca de Fogo Dahlonega, GA This is an authentic Mexican Red Tamale sauce that I also use on enchiladas. It is very rich and only medium spicy but packs a lot of flavor into your Mexican dish. #mymexican This red tamale sauce is amazing. The flavors of the dried chiles amaze the palate and bring ground meat to life, and the color is a vibrant brick. The sauce alone is a very strong flavor, but once combined with your tamales or enchiladas, it's a beautiful thing.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tamale red sauce (or enchilada sauce) using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tamale Red Sauce (or Enchilada Sauce):

1. Prepare 6-7 dried New Mexico peppers (seeded)
2. Prepare 6 dried Arbol peppers (whole)
3. Get 2 Roma tomatoes (quartered)
4. Make ready 4 gloves garlic (minced)
5. Prepare 3 cups chicken stock (separated)
6. Make ready 1 tbs cumin
7. Take 1 tbs salt
8. Prepare 1 tbs onion powder

Red tamale sauce is an essential recipe for your traditional Mexican pork or beef tamales. When you're ready to make a tamale commitment, be sure to use an outstanding homemade sauce like this one. Traditional Tamale Sauce is made from red, dried chilies, garlic, and cumin. It begins by roasting peppers briefly in the oven, followed by a soak in water.

Steps to make Tamale Red Sauce (or Enchilada Sauce):

1. Start by seeding the dried New Mexico peppers and tearing them in to 1 to 2 inch pieces. You can leave the Arbol peppers whole since they’re small and they will be the main heat ingredient. Quarter your tomatoes.
2. In a medium fry pan or large sauce pan, combine peppers, tomatoes, and garlic with 2 cups of the chicken stock. Bring to a boil, reduce heat to low and simmer for 30 minutes.
3. Place peppers and tomato mix (including liquid) into a blender and blend until smooth.
4. Pour back into the sauce pan along with the additional 1 cup of chicken stock and spices and bring to a simmer for 30 more minutes.
5. Remove from heat, stir, and let cool for five minutes before handling. ENJOY!

Traditional Tamale Sauce is made from red, dried chilies, garlic, and cumin. It begins by roasting peppers briefly in the oven, followed by a soak in water. Then, the chilies and water are blended into together with spices. The recipe is then moved to the stovetop where a roux then comes together, and the chili puree is added. At a resto in New Mexico I had tamales that were topped by a thin, smooth sauce which strongly resembled enchilada sauce, or what we call ranchero sauce here in Texas.

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